4 Servings 28 min Cook
1 Cup Quinoa
4 1/2 Large Egg
1 Tsp Salt
1 Cup leaves, whole Basil
1/2 Medium (2-1/2" dia) Onions
1/3 Cup, grated Parmesan Cheese
3 Cloves, minced Garlic
1 1/2 Cup, crumbs White Bread
1 Tbsp Olive Oil
Prepare quinoa as per package directions, let cool to room temperature.
In a large bowl combine the cooked quinoa, eggs, and salt; stir to mix well.
Add the basil, red onion, cheese, garlic, and breadcrumbs to the bowl; stir, then let the mixture sit for a few minutes so that the bread crumbs can absorb some of the moisture.
If your mixture is too wet you can add a little more breadcrumbs at this point and if it is too dry add a small amount of water.
Heat a tablespoon of olive oil in a large, heavy skillet over medium-low heat.
Form the mixture into 12 small patties; when the oil is hot place enough patties in the skillet so that it is full, but the patties still have room in between them.
Cover, and cook for 7-10 minutes, until the bottoms are crisp and deeply browned.
Carefully flip the patties with a spatula and cook the second side for about 7 minutes more.
Remove from the skillet and cool on a wire rack while you cook the remaining patties.