Quinoa Cakes with Ham, Onion and Chard

Quinoa Cakes with Ham, Onion and Chard
Quinoa Cakes with Ham, Onion and Chard

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/4

    cups quinoa

  • 5

    tablespoons extra-virgin olive oil

  • 2

    onions, halved and thinly sliced

  • 1

    teaspoon fresh thyme leaves

  • 2

    bunches Swiss chard (1 1/2 pounds), ribs discarded and leaves coarsely chopped

  • 1/4

    pound deli-sliced ham, cut into 1/4-inch-thick strips

  • Salt and pepper

  • 3/4

    cup panko breadcrumbs

  • 1

    cup grated parmesan cheese

  • 2

    eggs

Directions

In a large saucepan of boiling, lightly salted water, cook the quinoa until tender, about 20 minutes; drain and let cool. 2. Meanwhile, in a large skillet, heat 3 tablespoons olive oil over medium heat; add the onions and thyme and cook, stirring occasionally, until the onions are softened and golden, about 25 minutes. Stir in the chard and ham; season with salt and pepper. Increase the heat to medium-high and cook, stirring, until the greens are wilted, about 5 minutes. Transfer to a plate and cover to keep warm. Meanwhile, place 1/2 cup panko in a shallow bowl. In a large bowl, combine the cooled quinoa, the cheese, eggs, remaining 1/4 cup panko and 1/2 teaspoon each salt and pepper; shape the mixture into twelve 3-inch patties, about 1/2 inch thick. Wipe out the skillet and heat the remaining 2 tablespoons olive oil over medium-high heat. Working in 3 batches, coat the patties with panko, place in the pan and cook, turning once, until golden-brown, about 8 minutes. Top each cake with the ham-chard mixture and serve immediately.

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