Lemon, Olive, Parsley Quinoa Cakes

quinoa cakes

Lemon, Olive, Parsley Quinoa Cakes
Adapted from Super Natural Every Day

3c cooked quinoa
4 eggs, lightly beaten
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1/2c grated parmesan
1/3c coarsely chopped green olives
1/3c chopped parsley
1T lemon zest
3/4c bread crumbs
1/2t salt
1/2t pepper or red pepper flakes
1-2T water
2T olive oil

In a large bowl, toss together onion, garlic, cheese, olives, parsley, lemon zest, bread crumbs, salt and pepper, and cooled quinoa.

Add beaten eggs and stir until all of quinoa is moistened. If necessary, add more water, 1T at a time, to thoroughly moisten mixture. Err on the side of wet because the quinoa dries out during cooking.

Scoop mix by 2 tablespoons. Use clean, moist fingers to form into a patty.

Cook 4-5 minutes each side in hot olive oil. Brown and remove to a paper towel lined plate. Serve warm or cold.


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