Friday, June 3, 2011
When Jesse found this recipe in my newest cookbook, I was not overly optimistic about these little guys, I have to admit. Sure, I love quinoa, and anything in patty form is inherently adorable. But the idea of simple grain patties just seemed kind of dry and flavorless - like one of those veggie burgers from a box. Not bad tasting, but not really good, either.
Well, I was very, very pleasantly surprised. So much so that I sighed audibly with the first bite, and even our highly carnivorous toddler devoured a whole patty without hesitation. These are delicious - they're moist and flavorful and equally good warm or cold. Heidi suggests serving them with a smear of avocado or a tahini dipping sauce. We decided on a simple yogurt sauce, with cream cheese, fresh chives, garlic and lemon juice. It was a good decision.
Adapted from Super Natural Everyday, by Heidi Swanson
Makes about a dozen
3 cups cooked quinoa
4 large beaten eggs
pinch sea salt
1/3 cup chopped fresh chives
1 onion, minced (make sure to mince it finely)
1/3 cup grated Parmesan cheese (fresh grated is key here)
4 cloves garlic, minced
1 cup breadcrumbs, unseasoned
1 tablespoon olive oil