August 12th, 2012
This recipe was inspired by a pin I found on pinterest. The original recipe is from Spoon, Fork and Bacon. I've been making these a lot this summer. There's been no complaints and loads of compliments.
It's a very versatile recipe in that any good quality cheese works and you can also add other vegetables like grated summer squash or leftover cooked corn. They make a great accompaniment to just about any dish but can also be featured as the main source of protein for a vegetarian dinner.
The changes I made to the original recipe are as follows: I used rainbow quinoa, cooked corn and Dubliner cheddar cheese. The key is to make these nice and flat so that they crisp up. Adding some Panko bread crumbs would be nice too. The gals at Spoon, Fork and Bacon, serve these with aioli but I don't think they require adornment. If you are serving as an entree you might want to make a nice fresh salsa.
1 1/2 cups cooked rainbow (or tri-colored) quinoa
1/2 cup cooked corn
1/2 tsp, fresh thyme leaves
3 Tbsp. flour
2 scallions, sliced thinly
2/3 cup grated Fontina or Dubliner cheese
2 eggs lightly beaten
salt and pepper
oil for frying
Place the quinoa into a large bowl and add the seasonings, flour and scallions. Pour in the lightly beaten eggs and mix well. Now add the cheese. Heat a large skillet and add the oil, just enough to coat the pan generously.
Make the patties – I suggest using a 1/4 cup measuring cup to scoop out and then form them quickly with your hands – and fry them for about about 5 minutes on each side over medium/low heat. This recipe makes about 12. You can keep them warm in the oven before serving.
Photos courtesy of Sally Cole. Models: Two of my dearest and "oldest" freinds.