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Easy Quinoa Patties (Favorite Quinoa Cakes)

Cooked quinoa bound with egg, cheddar and bread crumbs, pan-fried into small patties with finely minced broccoli mixed through. They eat well warm with a dip, and keep nicely for lunches through the week.

3 -6 (Makes 6 patties) · 13 min · main · American · vegetarian

Ingredients

  • 1 cup quinoa, fully cooked
  • 3 egg
  • ½ cup broccoli florets, minced finely with kitchen scissors
  • ½ cup cheddar cheese, shredded
  • ½ cup Italian-flavored bread crumbs
  • 1 tablespoon unsalted butter

Method

  1. Add all of the ingredients to a large bowl except the butter. Mix well with a spoon.
  2. Add the butter to a large nonstick or cast-iron skillet over medium heat. When warm, add 1/4 cup of the batter to make each patty, pressing down slightly into a flattened disc about 1 inch thick. Cook for 3 minutes, or until lightly browned, and carefully flip over with a spatula.
  3. Cook for an additional 3-4 minutes and serve warm or let cool on a wire rack to store for later.
  4. (To bake the patties in the oven: Preheat the oven to 400 degrees F and coat a baking pan with nonstick spray. Place the patties on the pan and bake for 12-16 minutes, or until lightly golden brown.)
  5. Serve warm with ketchup, warmed pizza sauce, Ranch, salsa, or guacamole.

Notes

Let cool on a wire rack, then transfer to an airtight container. Store in the fridge for up to 5 days or in the freezer for up to 3 months. Warm in 15-second increments in the microwave, in the toaster oven, or on a baking sheet in a 375-degree-F oven for about 6-8 minutes. Cook the quinoa ahead of time so it's ready to go in this recipe. Use kitchen scissors to finely chop the top parts of broccoli florets to ensure it cooks through as the patties cook. Use a nonstick or cast iron pan, or another option with a nonstick surface. Serve warm with a dip such as ketchup, salsa, or another favorite dip. Substitute fully cooked brown rice for the quinoa. Reduce the eggs to 2.