I must have cursed myself. I boasted about what a great start the year was off to far too soon. I should have known better. Thirteen is a temperamental number... I must proceed with caution. It’s been almost a year, (that can’t be true?!) since I’ve been sick. So this now unfamiliar pain in my throat is throwing me off. Is it the normal January cold? The awful flu I’ve so artfully avoided? It can’t possibly be strep again, that won my tonsils in the war of '08... Allergies? I’ll go with that until further notice.
After getting a call from my boss telling me to take Tuesday off I wasn’t sure what to do with my sudden abundance of time. So, naturally, I made a mess in the kitchen. After ruining half a batch of cupcakes, I scored with these. Major win. I had made these before, but never with all the additional veggies. On a whim I added the lime juice and cilantro. In my opinion, that was the best part.
This is a pretty customizable recipe. I think that as long as you have the binder (breadcrumbs and eggs/other vegan substitution) it would stand up to substitutions. You’ll just have to try and let me know.
2 cups quinoa, cooked and cooled 2 green onions, finely chopped 1/2 a yellow bell pepper, finely chopped 1/4 cup loosely packed cilantro, finely chopped Juice of 1 lime 1/2 cup white cheddar cheese, grated 1 teaspoon coarse salt 1/2 teaspoon garlic powder 1/2 teaspoon fresh ground pepper 1/2 cup bread crumbs 2 eggs, beaten Olive oil for the pan
In a medium bowl, combine everything except the bread crumbs and the eggs. Sprinkle over the breadcrumbs and make sure all ingredients are all mixed together well. Add the eggs and give the mixture one final mix-up until the eggs are incorporated. Form the mixture into evenly shaped patties, about 4 inches in diameter.
Heat some olive oil in large pan set over medium heat. Add the patties to the pan, giving enough space between each one. Cook each patty until lightly browned, about 4-5 minutes, depending on your heat. Using a spatula, carefully flip the patty over and cook the other side until it is the same golden brown. Repeat with remaining patties. You may need to add more olive oil to the pan between batches.
Note: I prefer mine served warm on top of greens and hardboiled eggs with a lemon vinaigrette.
Source: Adapted from Annie's Eats, via Super Natural Every Day by Heidi Swanson via The Curvy Carrot