Attention, vegetarians. Try these. Easy to make, big on flavor. Very satisfying. I found this recipe on An Edible Mosaic blog. The original recipe called for a creamy onion dip on the side, but we enjoyed this just the way they were.
Quinoa corn patties
1/4 cup uncooked quinoa
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup cooked corn kernels
2 large eggs, beaten
2 tablespoons minced fresh parsley or chives
4 – 6 tablespoons breadcrumbs (I used panko)
1/2 teaspoon salt
1/8 teaspoon pepper
canola oil, for shallow frying
Soak the quinoa in cold water for 15 minutes; strain through a fine mesh sieve, then thoroughly rinse under cold running water. Heat the olive oil in a medium lidded saucepan over medium heat; add the onion and saute until softened and starting to turn golden, about 5 – 7 minutes. Add the garlic and saute 1 minute more.
Add the rinsed quinoa, 1/2 cup warm water, salt, and pepper. Turn the heat up to high and bring up to a boil; once boiling, give it a stir, cover the saucepan, and turn heat down to a gentle simmer. Cook 14 minutes, then turn heat off and let sit with the lid on for 5 minutes before fluffing with a fork. Cool slightly, then transfer to a medium bowl and stir in the corn, eggs, and parsley. Stir in 4 tablespoons of breadcrumbs, then add 1 or 2 tablespoons more as needed so they hold their shape.
Form the mixture into 4 patties. Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat. Add the patties and fry until golden brown on both sides, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.