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Zach & Rachel's Little Quinoa Patties

Serving suggestion: with hot sauce, plain Greek yogurt and smoky spiced tomato kale. Can make the dough and then cook patties to order over the span of a few days.

Serves 10people
cups cooked quinoa, room temperature
eggs, beaten
tsp fine-grain sea salt
cup finely chopped fresh chives (or spring onion)
yellow or white onion, finely chopped
cup fresh grated Parmesan or Gruyere cheese
cloves garlic, finely chopped
cup whole grain bread crumbs/matzo meal
Water, if needed
tbsp extra-virgin olive oil
In a medium bowl, mix together the cooked quinoa, eggs, and salt. Stir in the chives, onion, cheese and garlic. Add the bread crumbs, stir and let sit for a few minutes so that the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch thick patties. Heidi recommends to err on the very moist side (almost sticky). Add more breadcrumbs to firm up or extra beaten egg/water to make stickier as necessary.
Heat the oil in a large, heavy skillet over medium-low heat, and add as many patties that will fit with some room between each to breathe.
Once the patties are in the pan, cover the pan and cook for 7-10 minutes, until the bottom of each patty is deeply brown and crusted. Carefully flip the patties with a spatula and cook the second side for 7 minutes, covered, or until it too is golden and crusted. (If you find your patties are not browning well, adjust the heat higher, closer to medium, but do keep an eye on them to ensure they don't burn.)
Remove cooked patties from the skillet and place on a wire rack to cool. Serve hot, warm, or room temperature with plenty of hot sauce on the side.

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