- 12
Ingredients
- Olive oil
- 1 yellow onion, finely chopped
- 1 teaspoon cumin
- Coarse salt
- 3 cloves garlic, minced
- 2 1/2 cups cooked quinoa, room temperature
- 5 large eggs, lightly beaten
- 1/2 teaspoon fine grain sea salt
- 1 cup finely chopped kale
- 1/3 cup finely chopped chives
- 1/3 cup finely chopped flat leaf parsley
- 1/3 cup freshly grated Parmesan
- 1 cup whole grain bread crumbs (I blitzed part of a day old whole grain baguette in the food processor to make mine)
- 1 teaspoon baking powder
Preparation
Step 1
Preheat the oven to 400 degrees.
Heat a glug of olive oil in a skillet over medium heat. Add the chopped onion, cumin, and pinch of salt. Cook until the onions are soft and translucent (you don’t want them to brown) and stir in the minced garlic. Cook for about 30 seconds more, until the garlic is fragrant. Turn off the heat and set the onions aside to cool slightly.
In a large bowl, mix the quinoa, eggs, and fine grain sea salt. Add the kale, chives, parsley, Parmesan, and cooled onion mixture and mix well. Then stir in the bread crumbs and baking powder. Let the mixture stand for a few minutes so the bread crumbs can absorb some of the moisture. If needed add more breadcrumbs or water to adjust the consistency of the mixture—it should hold together, but leave it on the wet side if you can so that it stays moist throughout when cooked.
Oil a baking sheet with 1 tablespoon of olive oil. Form the quinoa mixture into 12 patties and arrange them on the oiled baking sheet, leaving a couple of inches between each patty.
Bake for 20 minutes, until the bottoms are brown and crusty. Flip the patties over and bake for another 5 minutes. Sprinkle the tops with just a tiny bit of coarse salt and serve hot or room temperature (I prefer them hot).
Makes 12 quinoa patties.