My sister introduced me to this recipe one day in early spring. We sat on her lawn, enjoying the budding green grass, the sunshine that you could feel if you focused hard enough on it, and devouring these beauties with a touch of ketchup and hot sauce. We started out with one or two patties each, then went back for maybe just one more…and one more…and maybe just that last one sitting on the plate. I mean, they’re healthy, right? They have quinoa, veggies, cottage cheese and eggs for added protein. Yep, sound healthy to me. Never mind that you can’t eat 12 of something healthy all at once and still be fine. Maybe I exaggerate. Perhaps it was only 5…or 6. But whose counting?
I forgot to take a picture of these on my plate, with a nice fork on the side, and perhaps a drizzle of ketchup. It could be that they never really made it to the plate, and I just ate them with my fingers. Possibly.
- 2 rounded cups cooked quinoa (directions below)
- 3/4 cup shredded cheddar cheese (or whatever cheese you like/have on hand)
- 1/2 cup low-fat cottage cheese
- 1 medium carrot, finely grated*
- 3 eggs
- 3 tablespoons flour
- 2 green onions, including white parts, chopped
- 1 /2 teaspoon sugar
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- Olive oil for frying
To cook quinoa:
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 teaspoon salt
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.
- In a large bowl, combine everything except the olive oil. Mix until evenly combined. Mixture will be slightly sticky.
- Heat a frying pan and a couple teaspoons olive oil over medium-low heat. (This will help them stay in patty form and cook all the way through.) Using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side.