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Mediterranean Quinoa Patties
Nb persons: 0
Yield: one dozen patties
Preparation time:
Total time:
Source:
| 2 1/2 cups | quinoa, well-rinsed |
| 5 | eggs, beaten |
| 1/2 tsp | sea salt |
| 1/3 cup | fresh chives, chopped fine |
| 1/3 cup | fresh dill, chopped fine |
| 1 cup | kale, chopped fine |
| 1 | white onion, chopped fine |
| 3 cloves | fresh garlic, chopped fine |
| 1 tsp | cumin |
| 1 tsp | baking powder |
| 1 cup | whole grain bread crumbs |
| water, as needed | |
| a bit | flour, alternative |
| 1/3 cup | crumbled feta cheese |
| 1 tbsp | clarified butter |
| olive oil, alternative |
Preheat oven to 400F.
Combine two cups uncooked quinoa with 3 cups water and 1/2 teaspoon sea-salt in a medium saucepan. Bring to a boil, then cover, reduce heat, and simmer for 25 to 30 minutes until quinoa is tender and liquid is absorbed. Remove from heat, fluff with a fork, and allow to cool slightly.
In large bowl, stir together eggs, salt, and quinoa. Add the kale, onion, garlic, chives, cumin, and dill and stir well.
Stir in bread crumbs and baking powder, then let the mixture sit for a few minutes to allow bread crumbs to absorb some of the moisture.
Gently stir in feta cheese.
Mixture should easily form into twelve 1-inch thick patties. Add additional bread crumbs or a tablespoon of flour at a time to firm up mixture, if necessary.
Use cooking spray to generously coat a baking sheet, and arrange patties evenly to allow space for cooking.
Bake for approximately 20 minutes, until the bottoms are brown.
Gently flip each patty and bake an additional 5 minutes, or until browned nicely.
Yields one dozen patties.
Cooking with Quinoa: Recipes for a Healthy Rice Substitute
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