If you follow food blogs, you probably know of Heidi. She’s the creator of the wildly popular website 101 Cookbooks, which is her personal cooking journal. Her amazing talent is nothing short of genius. There are very few people who write about food – online or off – who couldn’t learn a thing or two from her.
I ordered her cookbook from Amazon and was about to bust waiting for it to arrive. I was actually going to get it at the bookstore but it was cheaper on Amazon so I made myself wait.
Have I ever mentioned that I’m not a bit patient? My five year old has more patience that I do.
Although there are not that many quinoa recipes in the book and that disappointed me, I’m absolutely in love with the cookbook and want to make just about every single recipe in it. And for the lack of volume of quinoa recipes Heidi certainly made up with it in quantity. All I can say is….WOW!
I actually made these two days in a row – which is saying something because I have a stack of recipes that I want to make that I honestly couldn’t cook through in a year. Generally speaking I don’t like to eat the same thing more than once a week. (Edit: I’ve made these four times now.)
The first pan full I made didn’t stay together but they were still absolutely delicious. I switched to a non-stick skillet (which I almost never use) and the second batch came out nicely. Since them I learned that the issue is that you have to let them get really brown on the bottom before you flip them. Now I’m back to my regular skillet.
They taste like hash browns or potato cakes or …something very unhealthy. I almost felt guilty eating them until I reminded myself that they were, in fact, healthy.
A tip from the cookbook that really helped was to press the quinoa patties down into the pan so that as much of that patties as possible browns.
Lightly adapted from Super Natural Every Day
- 2 1/2 cups cooked quinoa
- 4 large eggs, beaten (or flax eggs)
- 1/2 tsp Pure Himalayan Salt
- 2/3 cup fresh chives, chopped
- 1 yellow onion, chopped fine
- 1/3 cup fresh Parmesan, grated (or 1/4 cup Nutritional Yeast and 2 tablespoons vegan cheese)
- 6 cloves garlic, minced
- 1/4 tsp cayenne pepper or Chipotle Chili Powder (optional)
- 1 cup whole grain breadcrumbs (or gluten free bread crumbs)
- 1 T extra virgin olive oil
- In a medium bowl combine quinoa, eggs, and salt. Stir in garlic, chives, onion, cheese and cayenne pepper. Add breadcrumbs and allow to sit for a couple of minutes.
- Form into 1 inch patties. The mixture should be very moist. You may need to add water or extra breadcrumbs to moisten or make the mixture dryer.
- Place a large skillet over medium low heat. Heat olive oil. Add as many patties as your skillet can handle, being careful not to overload it so that you have trouble flipping the quinoa patties.
- Cover and cook for 8 to 10 minutes. If after 10 minutes your patties aren't brown turn the heat up and cook (carefully to avoid burning) until they brown. Flip and cook for 7 more minutes on the other side.
- Allow to cool on a wire rack, keeping your spatula handy to fend off family members who try to steal them.
Saturated Fat 2.5g Trans Fat 0.0g Cholesterol 146mg Sodium 306mg Total Carbohydrates 27.8g Dietary Fiber 3.5g Sugars 1.6g Protein 12.2g
Please note that these patties do not hold together as well when using flax eggs.
Do you have a favorite recipe for quinoa patties?