Use these for a snack or a hearty, versatile accent to any dish including the following recipe, “Quinoa Cake Elations.”
1 1/3 cups Cooked quinoa
¼ teaspoon Salt
1/8 teaspoon Coarse ground black pepper
3/8 cup Flaxseed meal
2 large Eggs, beaten
2 to 3 tablespoons Olive oil
Cook quinoa as directed on package. It is typically a two-to-one ratio of water to quinoa, cooked for about 15 minutes. Boil the water first before pouring the quinoa in, then cover and reduce heat to simmer. Quinoa is done when sprouted and water is gone.
Stir all ingredients together in a medium-sized bowl except the oil. Allow mix to sit for three to five minutes and thicken.
Form patties to desired size using hands (makes about 10 patties). Add more cooked quinoa if patties do not hold together well, or a few drops of water if mix is not moist enough. Uncooked mixture keeps well refrigerated in a sealed container for a few days.
Heat one tablespoon of oil in a large frying pan on medium-low heat, fill pan with as many patties will fit with about one-inch space between them. Cook for eight to ten minutes until browned, flip patties and cook for another five minutes or browned.
Remove from frying pan and let cool on a plate then serve and dress up as desired: salads, stir-fry’s, or as a snack with a few veggies. They go great with a variety of sauces as well.