1 cup finely crushed saltine or Ritz crackers or bread crumbs
1 Tbsp extra-virgin olive oil
Instructions
Combine the quinoa, eggs, salt and pepper in a
medium bowl. Stir in the parsley, cheese and
garlic. Add the cracker or bread crumbs. Stir
the mixture until combined. If the mixture
seems overly wet, add a tablespoon or two more
of cracker or bread crumbs. If it seems too
dry, add a tablespoon or two of water or broth.
Let it stand for about five minutes so the
liquid can be somewhat absorbed. Take small
handfuls of the mixture and form into little
patties, about 1-inch thick, yielding about 11
or 12 patties.
In a large, nonstick skillet, heat the
tablespoon olive oil over medium heat until it
is hot. Add a single layer of patties (about
half of them if you are using a 12-inch
skillet) and cook until the bottoms are well-
browned, about 5-7 minutes, adjusting the heat
as necessary to prevent burning (or increase
heat if the patties aren't browning well). Flip
the patties and cook about 5 minutes more until
the second side is golden brown. Remove from
the skillet and repeat with the remaining
patties (adding a bit more olive oil, if
needed). Serve warm or at room temperature.
Originally Submitted
8/29/2016
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