Quinoa Patties

Year’s end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us.
Hal Borland

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This week the cooking club’s featured chef is Heide Swanson and I chose a quinoa patty recipe that went nicely with our chicken cacciatore and again a nice lunch with the leftover patties with a little Sriracha sauce on the side.  I imagine that these patties would go well with any number of dishes as well as a salad.

I didn’t make too many changes to the recipe just a little Thai basil, bread crumbs, Italian style, more than called for as my mix was really wet.  I used an ice cream scoop for even measuring and the patties certainly need to be handled carefully when turning.
2 1/2 cups cooked quinoa, at room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 yellow or white onion, finely chopped (I used red onion)
1/3 cup freshly grated Parmesan or Gruyère cheese
3 cloves garlic, finely chopped
*optional Thai basil chopped
1 cup whole grain bread crumbs, plus more if needed (I used Italian seasoned crumbs)
Water, if needed

1 tablespoon extra-virgin olive oil or clarified butter
Non-stick skillet or sauté pan

“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/2.5cm 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.”

Link to original recipe:  http://www.epicurious.com/recipes/food/views/Little-Quinoa-Patties-365029