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.
What You'll Need:
2 1/2 cups cooked quinoa
4 eggs, beaten
1/2 teaspoons sea salt
1/4 cup chopped fresh basil
1 small white or yellow onion, finely chopped
1/3 cup parmesan cheese, grated
3 cloves garlic, finely chopped
1 cup bread crumbs (plus a few extra tablespoons if needed)
1-3 tablespoons olive oil
What to Do:
- Combine cooked quinoa, beaten eggs, and salt together in a medium bowl. Add basil, cheese, garlic, and onion, and stir until evenly mixed.
- 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 tablespoons of breadcrumbs and let stand a few minutes more. (Note: For the gluten-free diners out there, try using 2 slices gluten-free bread toasted and crushed plus 2-3 tablespoons of any savory gluten-free flour — I used chickpea flour!)
- Heat the olive oil (enough to coat the bottom of the pan — the exact amount will depend on the size of the pan you use, but 2 tablespoons should be enough) in a frying pan over medium heat. Pat the mixture into patties (1/4 cup servings work well) and cook in batches, about 10 minutes per side or until browned and crispy. Flatten each patty as the first side cooks until each is about 1/2 inch thick. Flip carefully!
- Repeat with remaining mixture! Allow the excess oil to drain from the patties on a thin layer of paper towel, and serve alongside a salad, in a pita-pocket sandwich, or just about any other way imaginable. (My next idea? Quinoa-cake Parmesan!)