QUINOA PATTIES

makes 12 patties
recommended served as a substitute for a burger patty, or can be eaten without a bun alongside a salad and/or veggies
INGREDIENTS:
2 1/2 cups cooked quinoa, at room temperature

4 large eggs, beaten

1/2 teaspoon salt

1/3 cup chopped fresh chives

1 onion, finely chopped

1/3 cup freshly grated parmesan cheese

3 cloves garlic, finely chopped

1 cup whole grain bread crumbs, plus more if needed

water, if needed

1 tablespoon extra-virgin olive oil or butter

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.