* Exported from MasterCook *
Little Quinoa Patties
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Vegan
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups cooked quinoa -- at room temperature
4 large eggs -- beaten
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh chives
1 onion -- yellow or white, finely chopped
1/3 cup fresh grated parmesan cheese -- or Gruyere cheese
3 garlic cloves -- finely chopped
1 cup whole grain bread crumbs -- plus more if needed
water -- if needed
1 tablespoon extra-virgin olive oil -- or clarified butter
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.
At this point, you should have a mixture you can easily form into twelve 1-inch thick patties. I err on the very moist because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if needed. Conversely, a bit more beaten egg or water can be used to moisten the mixture.
Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order if you prefer.
Makes 12 small patties
AuthorNote: Anytime I have leftover quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of 'arancini', Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a bit of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I'm including my basic version, but often time I'll add a handful of very finely chopped this-or-that broccoli, asparagus, or cauliflower, depending on the season. They're great on their own slathered with ripe avocado or drizzled with hot sauce.
To Cook Quinoa: combine 2 cups of well-rinsed quinoa with 3 cups water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.
Source:
"Super Natural Everyday by Heidi Swanson, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
Yield:
"12 patties"
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Per Serving (excluding unknown items): 185 Calories; 6g Fat (26.4% calories from fat); 8g Protein; 27g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 243mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 4673 0 4860 0 0 0 0 196 0 0
