Sundried Tomato & Basil Quinoa Patties
These vegetarian quinoa patties are perfect for a quick and easy weeknight dinner!
Ingredients
- 1.5 cups cooked quinoa
- 4 eggs
- 3/4 cup panko breadcrumbs
- 1/3 cup grated parmesan
- 1/2 cup sundried tomatoes, chopped
- 1 shallot, minced
- 4 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil, for frying
Instructions
- Mix together all ingredients in a bowl until combined.
- Lightly spray a 1/3 measuring cup with cooking spray.
- Pack mixture into measuring cup and then empty onto a cookie sheet lined with parchment or wax paper.
- *If you have time, chill patties in fridge or freezer for 30 minutes*
- Heat a frying pan on medium high heat with 2 tbsp olive oil.
- Lightly fry patties for about 5 minutes on each side, or until golden brown.
Notes
- You can also bake the patties at 400 degrees for about 15 minutes, flipping half way through, but your results won't be as crispy.
- If you're going to freeze your quinoa patties, freeze them unbaked in a single layer on a cookie sheet. Once frozen, you can transfer them to a freezer bag. To reheat, microwave from frozen for 3 minutes.
- If you're mixture is too crumbly and won't hold it's shape, add 1 more egg to the mixture.
Tried this recipe?Let us know how it was!