Little Quinoa Patties

Ingredients:

2 ½ cups/ 12 o/340 g cooked quinoa
4 large eggs, beaten
½ tsp fine-grain sea salt
1/3 cup/ .5oz/ 15 g finely chopped fresh chives
1 yellow or white onion finely chopped
1/3 cup/ .5 oz. /15 g freshly grated Parmesan cheese
3 cloves garlic, finely chopped
1 cup/3.5 oz. /100 g whole grain bread crumbs, plus more if needed
Water, if needed
1 tbsp extra-virgin olive oil or clarified butter

Instructions:

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread
crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should
have a mixture you can easily form into twelve 1-inch/2.5 cm thick patties. I err on the very moist side because it
makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need
be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.
Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each,
cover, and cook for 7-10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning
after 10 minutes and continue to cook until the patties are browned.
Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the
skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in
the refrigerator for few days; you can cook patties to order, if you prefer