Ingredients
2⅔cupsquinoa,cooked
4large eggs,beaten
½tspsalt
¼tsplemon pepper
2tbspparsley,chopped
½small onion,(about ⅓ cup), finely chopped
⅓cupfresh Parmesan cheese,grated
3garlic cloves,finely chopped
¾cupbreadcrumbs,gluten free whole grain, or regular
¼cupcarrot,finely chopped
¼cupzucchini,finely chopped
1tbspoil,plus more as needed
Preparation
Combine the quinoa, eggs, salt, and lemon pepper in a large bowl. Stir in the parsley, onion, cheese, and garlic.
Stir in the bread crumbs and chopped carrot and zucchini. Let the mixture sit for a few minutes.
At this point, the mixture must be moist but holds together when cooking. Add more breadcrumbs to firm up the mixture. Or, add drops of water to moisten.
Heat the oil in a large skillet over medium-low heat, add 5 to 6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned.
Carefully flip the patties with a spatula, then cook the second sides for 5 minutes or until golden.
Remove from the skillet and cool on a large plate while cooking the remaining patties. Add more oil to the skillet, if needed, between each batch.
Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado or hot sauce on top, and enjoy!
