Monday, February 2, 2015
Crispy Parmesan and Basil Quinoa Patties
One of my most favorite things about making quinoa is these patties! I don't particularly love rice, so any time I can swap it out for quinoa I do. And when I do make it I ALWAYS make extra, then I have leftovers for these beauties.
Quinoa patties are really like a blank slate, kind of like pancakes if you ask me. But I always start with quinoa cooked in chicken broth. I think it just ups the flavor a little more and gives you a good base to work with. I love the tomato-basil variety but really you can customize these to your liking. Change up the cheese, herbs, even the salsa on top.
Crispy Parmesan and Basil Quinoa Cakes
2 cups cooked quinoa (in chicken broth)
2 Tbsp finely diced onion
2 garlic cloves, minced
1/2 cup freshly grated parmesan cheese
3 Tbsp chopped fresh basil, plus more for garnish
1/2 tsp salt
1/2 tsp. fresh ground pepper
1/3 cup (generous) whole wheat flour
cherry tomatoes, halved
Cook quinoa ahead and cool completely. You could even cook it a day a head and refrigerate it.
In a mixing bowl, combine cooked quinoa, eggs, onion, garlic, cheese, basil, salt, pepper and flour. Stir well so mixture is wet and well-combined.
Heat olive oil in a large skillet over medium heat. Using a large scoop, scoop out batter and drop into skillet. Gently press down until it forms a pattie. Depending on size of skillet, cook about 3-4 at a time. Cook until crispy and golden; 5-6 minutes per side. Remove patties and place them either on a paper towel or plate to cool. Serve warm topped with tomatoes, avocado and fresh basil.
SOURCE: Slightly adapted from How Sweet It Is