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