A gluten-free tasty delight!
Serves: 10, Prep Time: 15 minutes, Total Time: 25 minutes.
2 cups cooked quinoa
⅔ -1 cup black beans (drained, rinsed, mashed)
4 large eggs (beaten)
¼ tsp. salt
⅛ tsp. pepper
½ tsp. onion powder
2 tbsp. chopped parsley
½ small onion (finely chopped) (⅓ cup)
⅓ cup fresh parmigiano reggiano
2 cloves garlic (finely chopped)
¾ cup gluten-free Panko crumbs
½ cup finely shredded carrot
½ cup finely chopped zucchini
Combine the quinoa, mashed beans, eggs, salt, pepper, and onion powder in a large bowl. Stir in the parsley, onion, cheeses, and garlic. Stir in the breadcrumbs and chopped carrots and zucchini. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
The mixture should be moist so the patties won't be dry but not too moist to form them into patties. Add more breadcrumbs (or oats or almond meal) if the mixture needs to be a little firmer. If the mixture is too dry, add a few drops of water.
Heat the oil in a large skillet over medium to low heat, form patties and place in a skillet (just do enough to fit into skillet), cover, and cook for 6-8 minutes until bottoms are deeply browned. (Watch carefully so they don't burn; if your pan conducts heat well, you will want to turn the burner heat down).
Carefully flip patties and cook the second side for 4-5 minutes, or until golden. Remove from the skillet and keep warm on a covered plate while you cook the remaining patties. Add more oil if needed between each batch.
Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, etc. There are so many ways to enjoy them! You can add other veggies and spices to your liking. The finer the veggies the easier the patties will stick together.
Cooked quinoa patties keep well in the refrigerator for 1 week or in the freezer for two months. A quick few seconds in the microwave will warm them back up to enjoy. The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and form into patties and cook when you want them.
Chef’s Tip: Adapted from Barb Miyake. Barb's notes: You can use any spices you like to flavor these. I haven't tried it yet but I think Mexican-type spicing would be great - could then break patties and use them on taco salad. Can use almond meal or gluten-free oats, finely chopped instead of Panko crumbs