Incredible Hulk Quinoa Patties
I love quinoa. I could eat it cold, as a porridge for breakfast. I could eat it only steamed, with some dulse flakes and kimchi. I could substitute it for rice and make “fried rice” with it. Little man, on the other hand, thinks that the texture is weird. Every time I try to give him “plain” quinoa – without disguising it – he shuns it. BUT he is on a major no-meat kick, so I have to get protein in him somehow.
This recipe is all-sneak. I pack in the best greens – spinach and peas – plus quinoa, and of course, some added fat for the yum factor. These quinoa patties are great for any breakfast, lunch, dinner, or even a quick snack.
It took him a minute, because these things do come out pretty green. But once he got it in his mouth, he was ready for a quinoa patty party. This one is great for kids and parents, alike. Eat up.
What You Need
- 1/2 Cup Quinoa.
- 1 Cup Water.
- 1 Tbsp. Veggie Bullion (or one cube, depending on what kind of bullion you have).
- 2 Tbsp. (or more) Olive Oil (or canola oil, or coconut oil, or butter…I don’t care and neither should you).
- 1/4 Cup Onions. Diced. You don’t have to be all perfect about this, because it’s going to get blended up soon, anyway.
- 1 Tbsp. Minced Garlic. If you have fresh, grand. I never do, so I use the stuff out of the jar.
- 1 tsp. Turmeric.
- 1 tsp. Dried Basil. Skip it if you don’t have it. I just really like the way it smells.
- Salt + Pepper.
- 1/2 Cup Frozen Spinach. If you have fresh, go for it. I didn’t, so frozen it is.
- 1/2 Cup Frozen (or fresh) Peas. See above.
- 1/4 Cup Cream Cheese. Yummmmm.
- 3 Eggs.
- 1 Cup Breadcrumbs. Panko are cool. “Regular” are also cool. Totally fine if they’re flavored, so long as kiddo likes the flavor.
- 1/4 Cup Nutritional Yeast. If you don’t have this, substitute Parmesan cheese. If you don’t have either, just forget about it. Not the end of the world.
How to Do It + What it Looks Like
RINSE your quinoa, please. It takes two seconds. Then stick it in the pan. If you have an extra 5 minutes, toast your quinoa. Just keep it moving with your sauce pan on medium.
Once your quinoa is toasted, add one cup of water, 1 Tbsp. oil, and your bullion. Bring to a boil. Once it’s boiling, turn it to simmer, and cover. Let it simmer for 20ish minutes, then turn it off and DON’T open it for at least another 5 minutes. It can sit as long as you need to get the next steps done.
In another pan at medium-high heat, put another Tbsp (or more) of oil, your onions, and garlic. Sauce it around.
Add the turmeric, basil, salt, and black pepper. Sauce it around some more. Let it sizzle for 5 minutes or more, until the onions are translucent.
Add the spinach and peas. Cook the whole shebang for another 5-10 minutes, until everything is nice and soft.
Plop it in your favorite blender or food processor. There’s no liquid to this, so a food processor is probably a bit better, if you have one.
This is blended enough. Doesn’t have to be totally smooth, but mostly broken up.
Throw the green mixture into a big mixing bowl. Add the delightful cream cheese, and mix.
In a small separate bowl, whisk the eggs, and then throw them into your green mix.
When your quinoa is done, add it to the green mix.
And then some breadcrumbs.
And finally, the nutritional yeast and/or Parmesan and/or nothing at all.
Get a big ol’ frying pan nice and warm – same temp you would use to cook a pancake. For me, that’s medium. Add some oil (just a Tbsp. or two), and let the oil get hot. Do NOT put the mix on the pan until it’s hot (aka it sizzles if you drop water on it).
After 3-4 minutes, you’ll notice the bottom edges get brown. That’s when you flip it and wait another 3-4 minutes. The patties pictured are the adult-sized ones, but you can make little bitty ones for baby fingers, easily. Take one minute per side off your cooking time.
Eat up! These are great immediately, but are also great to freeze and reheat quickly in the toaster oven.