18 Quinoa Patties {Guest Post}

I love this guest blogging thing! It's like having friends over for a party, but they do all the cooking. :) You might remember Julie of Tastefully Julie, I did my first ever guest post while she was relaxing on the beaches of Florida. In real life, she's a Registered Dietician so she knows what she's talking about and always puts a great twist on recipes. You can also find her over on Honest Cooking, an amazing online foodie magazine. So I knew I'd be leaving you in good hands. Thanks so much again Julie!!

I’m totally honored that Abby has invited me over here to her adorable blog for a guest post while she moves her entire life across the ocean.

Hold on a sec. Ok, yep, ocean. I actually just had to Google map Guam to make sure that was correct!

Whenever I make quinoa as part of a meal I always seem to make too much. In case you’re wondering what the heck quinoa is, you can read more about it here.

I made these little patties and photographed them for a blog post a few months ago and never got around to it. Procrastinate much? After we ate them as little appetizers I realized they would make killer veggie burgers. They turn out nice and crispy on the outside and stay firm enough on the inside to eat on a roll. This recipe is perfect for using up leftover quinoa but it’s also worthy of cooking up a fresh batch if you don’t have any leftovers.

I’ll admit I panicked a little bit when Abby first asked me for a recipe. I’m glad I remembered I had this one tucked away in the vault. It seemed like a great fit since Seaweed & Sassafras is always full of healthy and interesting new foods. I hope you guys enjoy it and stop over to see me again sometime.

And good luck, Abby. We’ll see you soon!

Ingredients:

·       2 cups cooked quinoa ( used red quinoa but any kind will do)

·       1 medium carrot, shredded

·       3 green onions, white and light green parts, finely diced

·       1/2 teaspoon  kosher salt

·       1/4 teaspoon black pepper

·       3 large eggs, beaten

·       1/4 cup grated Parmesan cheese

·       3/4 cup whole wheat bread crumbs

·       3 ounces soft goat cheese, crumbled

·       1-2 tablespoons olive oil for pan-frying

1. In a medium bowl, combine the first 5 ingredients and mix well.

2. Stir in the eggs, bread crumbs, Parmesan cheese, and goat cheese until well blended. You may want to get in there with your hands to mix it all up.

3. Form the mixture into balls and then flatten them down into patties that are about an inch thick. 

(Note: I made these some time ago and my memory is not that great. You should probably get about a dozen 2-inch round appetizer sized patties or 4 if they are veggie burger size.

4. Heat 1 tablespoon of oil in a large skillet over medium heat and add patties so they are not touching. It may take a couple of batches.

5. Cook for 8 to 10 minutes, or until the bottoms are browned. Flip the patties and cook the other sides until equally browned.

6. Remove from the skillet onto a paper towel, if needed, to absorb any excess oil.

7. Enjoy immediately while they are still delicious. I saved a few to reheat later but they had become terribly dry!

Inspired by: http://www.epicurious.com/recipes/food/views/Little-Quinoa-Patties-365029

{Linked to Fabulous Friday at My Crowded Kitchen}