Makes 11-12 patties
2 1/2 c. cooked quinoa, room temperature*
4 large eggs, lightly beaten
3/4 tsp. salt
1/4 tsp. black pepper
1/4 c. chopped flat-leaf parsley
1/2 c. Parmesan cheese
2 cloves garlic, finely minced
1 c. finely ground breadcrumbs, plus more if needed
1 T. extra-virgin olive oil
Combine the quinoa, eggs, salt, and pepper in a medium bowl. Stir in the parsley, cheese and garlic. Add the bread crumbs. Stir in the mixture until combined. If the mixture seems too wet, add a tablespoon or two more of bread crumbs. If it seems to dry, add a tablespoon or two of water. Let it stand for about five minutes so the liquid can be somewhat absorbed. Take small handfuls of the mixture and form into little patties, about 1-inch thick, yielding 11-12 patties.
In a large, non-stick skillet, heat the tablespoon of olive oil over medium heat until it is hot. Add a single layer of patties (about half of them if using a 12-inch skillet) and cook until the bottoms are well browned, about 5-7 minutes. Flip the patties and cook about 5 minutes more or until the second side is golden brown. Remove from the skillet, add a little more oil if needed and repeat with the remaining patties. Serve warm.
*1 cup uncooked quinoa yields about 3 cups cooked
Source: Mel's Kitchen Cafe