Once in a while, everyone needs a little cake in their lives. But that doesn't necessarily mean the chocolate-based, sugar-filled kind. These little patties are packed with flavor from the fresh basil and Parmesan cheese, are fun to make, and make the perfect portable lunch or dinner for a springtime picnic. Plus, the egg and quinoa base is a great source of protein, and the mild flavor makes them easy to eat as breakfast, lunch, or dinner.

9 Ingredients

  • 2 1/2 cups cooked quinoa
  • 4 eggs, beaten
  • 1/2 teaspoon sea salt
  • 1/4 cup chopped fresh basil
  • 1/3 cup grated Parmesan cheese
  • 3 cloves garlic, finely chopped
  • 1 small white or yellow onion, finely chopped
  • 1 cup bread crumbs
  • 1-3 tablespoons olive oil


  1. Combine quinoa, eggs, and salt in a medium bowl. Add basil, cheese, garlic, and onion, and stir until evenly mixed.
  2. Add bread crumbs and let stand so crumbs absorb some moisture. The mixture should be easily formed into balls without falling apart. If needed, add a couple more tablespoons breadcrumbs and let stand a few minutes more.
  3. Heat olive oil to coat the bottom of a frying pan over medium heat. Form mixture into patties (about 1/4 cup each and 1/2-inch thick) and cook in batches, about 10 minutes per side or until browned and crispy.
  4. Place cooked patties on a thin layer of paper towel to drain excess oil before serving.
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