Little Quinoa Patties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the shredded zucchini, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.
Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JFRYE522.
2 1/2 cups cooked quinoa, room temperature 4 large eggs, beaten 1/2 teaspoon fine-grain sea salt 1/3 cup freshly grated Parmesan or Gruyere cheese 3 cloves garlic, finely chopped 1 cup whole-grain bread crumbs, plus more if needed 1 tablespoon extra-virgin olive oil 1/2 shredded zucchini
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the shredded zucchini, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.
Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JFRYE522.
Nutritional Info Amount Per Serving
- Calories: 127.0
- Total Fat: 4.7 g
- Cholesterol: 64.2 mg
- Sodium: 242.4 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 1.6 g
- Protein: 5.9 g
Member Reviews
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LIZF61982
Really good. I will make them again. I made them a little too thick, and had the oil too hot so they got a little dark. I only made 3 of them, and the rest is in the fridge to make tomorrow. I didn't have any zucchini, so I used some vegetable flakes after rehydrating them. Loved the recipe. 4.5. - 12/13/16