Pinspiration

If you’re on Pinterest often enough, you’ve no doubt seen the quinoa cakes from Eating Well, Living Thin on everyone’s kitchen lists.  With about half a box of quinoa left after my last adventure, I set to work recreating these, adapting them only slightly based on what was in casa glass of milk at the time.

They are unbelievably heart and satisfying.  Unlike Giada’s couscous cakes, the quinoa cakes have plenty of mix-ins, and could stand on their own as a vegetarian (and gluten-free, if I’m not mistaken) entree.  Perhaps why they’re dubbed burgers.  The mixture of cottage and cheddar cheeses means that there are savory bites oozing throughout each patty.  Though some might consider these “girl food,” even my husband gobbled them up at dinner, and again for lunch the following day.  A worthwhile departure from our standard fare.

To make about 10 burgers*, you will need:

• 2 heaping C leftover, cooked quinoa (if you are sans leftovers, boil 2 C of water and pinch of salt, add the quinoa, stir, cover and let boil for 20 minutes)
• 3/4 C shredded cheddar cheese (I almost always use extra-sharp, and it packed a nice punch here)
• 1/2 C cottage cheese
• 1 medium carrot, finely grated (if you have never put a carrot through a food processor, you are missing out on one of life’s great joys)
• 3 eggs
• 3 T flour
• 2 to 3 T chopped chives (the recipe calls for scallions, but I didn’t have any)
• 1/4 tsp. black pepper
• 1/4 tsp. cumin
• 1/8 tsp. salt
• 1/8 tsp. garlic powder
• olive oil, for frying

In a large bowl, combine all the ingredients except the olive oil.  You could do this with a fork, but you’re much more connected to your food if you do it with your hands, they’re a chef’s best tools.  Heat a thin layer of olive oil in a skillet.  The bigger the skillet, the more patties you’ll be able to fit in at once.  When the oil is hot, form the quinoa mixture into patties by scooping out a quarter cupful at a time and rounding them to about 1/2 inch thick with your hands.  Fry the patties in oil, turning after one side is browned, about 4 minutes.  Fry another 4 minutes on the second side, and set aside on a plate lined with 2 or 3 paper towels, to drain some of the oil.  You can serve these right away, or keep them warm on a baking sheet in a 200 degree oven.