Little Quinoa Patties Epicurious | April 2011
by Heidi Swanson
Super Natural Every Day
goat cheese, garlic, herbs
Anytime I have leftover cooked 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 touch 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 times 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.
Yield: Makes 12 little patties
ingredients
2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup/.5 oz /15 g finely chopped fresh chives
1 yellow or white onion, finely chopped
1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
3 cloves garlic, finely chopped
1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
Water, if needed
1 tablespoon extra-virgin olive oil or clarified butter
preparation
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/2.5cm thick patties. I err on the very moist side 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 need be. 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.
To cook quinoa:
Combine 2 cups/12 oz/340 g of well-rinsed uncooked quinoa with 3 cups / 700 ml 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.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Little-Quinoa-Patties-365029#ixzz1KjqqjoHp
Feedback from Candice Maass, Essential Event Planning, I am making your Quinoa patties from your website recipes! “left over quinoa”
They taste great, however I think I need to put more egg, they aren’t holding together very well.
I didn’t follow the recipe I modified it quite heavily…. different veggies, only one cup of quinoa as thats all I had…