Ingredients:
1 cup Quinoa
2 cups water
4 eggs, whisked (can substitute egg whites)
1/3 cup Parmesan Cheese
3 Green Onions, sliced thin
3 cloves garlic, minced
1/2 tsp sea salt
1 cup steamed kale, chopped
1 cup breadcrumbs (can substitute choice of flour)
1 tsp olive oil
Optional Toppings: avocado, cilantro, lemon juice, garlic oil
- To making your own breadcrumbs: Toast up a few slices of bread until they're dry. Tear toasted bread into chunks, toss them into blender. Pulse a few times & voila, you've got homemade breadcrumbs!
Directions:
- Rinse quinoa and place quinoa in medium sauce pan with 2 cups water. Allow quinoa to soak for 15 minutes. Then with lid on pan, bring water to a boil & reduce to simmer. Cook until quinoa is tender and has absorbed the liquid (about 20 minutes). Let cool to room temperature.
- In large bowl, mix together cooked quinoa, eggs, cheese, onions, garlic, salt, steamed kale, and breadcrumbs (or flour). Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist but not runny. Form patties and get your pan ready for cooking.
- Heat 1 tsp olive oil in large skillet(s) over medium-low heat. (Tip #1: To reduce total cooking time, use 2 skillets. Tip #2: If you live in higher altitudes you will want to turn up the heat slightly but not too much)
- Cook up to 6 small (or 3 regular size) patties per pan at a time. (Don't overcrowd the pan). Cover the pan(s) and let them cook for 7-10 minutes until the underbellies are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown.
- Let patties rest on cooling rack while you finish the next batch.
- Enjoy!
