Categories: side dish, vegetarian

Ingredients

• 2 1/2 cups cooked quinoa, room temperature (see below)
• 4 large eggs, beaten
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup finely chopped fresh chives
• 1 onion, finely chopped
• 1/3 cup freshly grated Parmesan or Gruyere cheese
• 3 cloves garlic, finely chopped
• 1 cup whole-grain bread crumbs, plus more if needed
• 1 tablespoon extra-virgin olive oil

Directions

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 stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.

2. Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.

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