Quinoa Patties
A while ago, when Anthony was gone, I made myself some quinoa patties for dinner. They turned out great and held together much better than I thought they would, especially considering that I didn't add any bread crumbs. I really liked the flavor of rosemary in them.
I got the idea here, but adjusted the recipe based on what I had.
1 c. quinoa, cooked in 2 c. water
Cook about 1.5 cups of thinly sliced collard greens with the quinoa
4 eggs
1/4 c. feta cheese
1 Tbs. dried rosemary
Mix together all of the ingredients and let the mixture sit for a few minutes. Form into patties (I made mine about 3-4" in diameter). Cook them on a lightly oiled skillet at medium heat for about 10 minutes total on each side. I turned them over three times, after five minutes on each side.
I think that adding bread crumbs would allow you to make a thicker patty that held together even better than this. Perhaps I will try that next time, or at least sometime when I actually have bread crumbs on hand.
I got the idea here, but adjusted the recipe based on what I had.
1 c. quinoa, cooked in 2 c. water
Cook about 1.5 cups of thinly sliced collard greens with the quinoa
4 eggs
1/4 c. feta cheese
1 Tbs. dried rosemary
Mix together all of the ingredients and let the mixture sit for a few minutes. Form into patties (I made mine about 3-4" in diameter). Cook them on a lightly oiled skillet at medium heat for about 10 minutes total on each side. I turned them over three times, after five minutes on each side.
I think that adding bread crumbs would allow you to make a thicker patty that held together even better than this. Perhaps I will try that next time, or at least sometime when I actually have bread crumbs on hand.
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