山羊奶酪、大蒜、香草
Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I'm including my basic version, but often times I'll add a handful of very finely chopped this-or-that: broccoli, asparagus, or cauliflower, depending on the season. They're great on their own, slathered with ripe avocado or drizzled with hot sauce.
Ingredients
Makes 12 little patties
Step 1
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.
Step 2
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.
Combine 2 cups/12 oz/340 g of well-rinsed uncooked quinoa with 3 cups / 700 ml water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.
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Reviews (138)
Back to TopGreat protein-rich and meatless option for a kid's lunchbox and young-toddler friendly. I think key to getting it to bind (I did not have the problems others added) is to use a food processor to get the onion, garlic, and chives into very small pieces, so that you don't have a problem with chunks sticking out (also helps with more even cooking) - if you do this, you probably also don't need to cook the onion/garlic beforehand. Mine looked close enough to the picture, although not quite as evenly brown. I'd also suggest keeping them a bit more on the moist side (I ended up adding a bit too much panko to adjust for wetness) because I also think this helps them keep their shape while cooking. I cooked my quinoa in leftover whey juice from making yogurt and added a bit of chicken stock to help flavor the quinoa.
Becky
Seattle, WA
10/4/2022
Here is the easiest way ever to cook the quinoa patties: on an electric griddle set at 350 degrees. An entire batch usually fits on the surface and they are easy to turn and cook evenly. No lid needed, as in stovetop instructions. A breeze.
Anonymous
San Diego CA
4/7/2022
I made this recipe exactly as written and found it very bland, even with all the seasonings. I also had trouble getting the mix to bind, even using all the suggestions. It should be noted that your patties won't look like the photo (which is also a bit irksome) - they must have used a ring mold. I didn't find the base flavor in this good enough to make the recipe worth tinkering with.
Peitho13
Colorado
5/31/2021
It’s a great recipe, and very forgiving. I’m always liberal with the grated parm and Asiago. I use whatever leftover onion or shallot I have in the crisper. They freeze great and can make a great side for pretty much anything — but I love them with crispy-skin salmon. I also tried deep frying them like falafel once and didn’t regret it :)
LovEvoo
Canton, OH
2/10/2021
These were good basic patties but agree, need more salt. I also lightly cooked the onion and garlic first. Added the exact amount of crumbs and thought they might not hold together because too wet, but glad I didn’t add more. Like the recipe says, err on the wet side so they don’t dry out. Served with the honey roasted cherry tomato recipe also on Epi for a bit of extra colour, moisture and acid.
ritajoyholmberg6443
Vancouver, Canada
6/20/2020
TRIAL 1: Used leftover red & white quinoa Forgot to add garlic Added 1 whole seeded Jalapeño pepper Substituted green onions for chives Used Panko breadcrumbs Used 1 Cup of grated Parmesan Cheese All vegetables were finely minced in food processor. Added freshly ground black pepper and sea salt to eggs to ensure well combined. Combined Panko and grated Parmesan together first, then added to quinoa, vegetables and egg mixture. Used a 1/2 cup measure to yield 8 patties measuring 3-1/2 \" diameter by 3/4\" thick. Will use a 1/4 Cup measure for appetizer sized patties. Baked at 400 deg F oven for 30 min, but it was too dried out. Will bake for 20 mins instead at same temperature, or 375 for 30? Need to experiment more for temperature and time. Delicious with a tangy citrus, capers, sriracha yogurt/mayo sauce atop a bed of spinach/arugula/romaine. Enjoyed by family. Patties could stand up to more seasoning, flavouring, depending upon what flavour profile/cuisine one is aiming for
LipstickLibrarian
VANCOUVER, BC CANADA
1/29/2020
Took the advice of previous reviewers and sautéed the onions and garlic. Used Gruyere for no specific reason and made with oats because I'm GF. Overall, these were good and stuck together, but without the parm, needed a lot more salt. Next time will add something fun like bird's eye chilis or mushrooms, or maybe something even more wacky, like... sautéed Brussels sprouts and bacon. I don't know, I'm crazy like that.
om nomnom
Brooklyn, NY
1/23/2020
I added 5 eggs. Couldn't figure out how to edit previous review.
twoandthreebirds
Santa Fe, NM
11/13/2019
Meh! Very dry and I didn't use bread crumbs or panko. Added 3 eggs. Far too much onion. Tastes just like an onion patty. Definitely needs a dipping sauce.
twoandthreebirds
Santa Fe, NM
11/13/2019
I followed the suggestion to modify and added sun dried tomatoes and some finely chopped kale. They tasted great and looked good too! Browned up nicely. I just reheated them when i got to the event. Next time I’ll try making them smaller, bite sized.
melonlemon
Vancouver, Canada
12/29/2018
I followed the recipe and it was too crumbly to form patties. I had to add two extra eggs to accomplish this. The taste was also bland and I thought there was too much onion.
Anonymous
8/6/2017
I have made these several times. They are a delicious way to use up extra quinoa. I have successfully substituted oats that I ran through my food processor for the bread crumbs, making this gluten free. These are fabulous with a yogurt sauce. I also suggest cooking quinoa in a rice cooker since you can't get more fuss free than that. I add a little more water than I do for rice, about half as much extra.
ravenreed
Albuquerque
12/25/2016
I morphed the recioe with one for sicilian meatballs. They were exotic, with chopped sun dried tomatoes (not in oil), pine nuts, raisins, cinnamon, roasted peppers, cooked chopped spinach. Substituted scallions. Did saute onions on high first. Forgot to add the bread crumbs, so they were flatter but larger and held together anyhow as finger food. Guests devoured them, so delicious!
Anonymous
Denville NJ
11/6/2016
我已经让这些几年are a staple for an easy dinner with more left over for lunches. I have tried several versions (goat cheese, sun dried tomatoes, Gruyere) but my favorite is the Parmesan and chives with bruschette on top.
Anonymous
Columbus, OH
7/9/2016
This recipe is wonderful. The directions for cooking quinoa needs to be edited as it made 6 cups!. I substituted the crumbs for half Italian and half plain plus I added 1/4 panko for added crispiness. I used a cast iron skillet and flavored my oil with garlic and butter. I also sauteed my onions first which gave it great flavor. Freezes well! Awesome recipe. It's a keeper!
slewallen
Rochester, MI
5/17/2016
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