Teresa's Recipes
Parmesan Crusted Quinoa Patties
Indulge in these crispy and flavorful Parmesan crusted quinoa patties, a delightful vegetarian dish that's both satisfying and nutritious. With a perfect golden crust and a tender interior, these patties are not just a treat for the taste buds but also a feast for the eyes. Ideal as a main course or a delightful appetizer, they can be served alone or paired with your favorite dipping sauce. Historically, quinoa has been a staple food in the Andean region of South America for thousands of years, revered by the Incas as the 'mother grain.' Today, it brings a nutritious twist to modern cuisine.
Ingredients
- 2 cups Cooked quinoa
- 1 cup, grated Parmesan cheese
- 1, beaten Egg
- 1/2 cup Breadcrumbs
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- for frying Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course / Appetizer
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 10g
- Sodium: 350mg
- Sugar: 2g
Instructions
- In a large bowl, combine the cooked quinoa, grated Parmesan cheese, beaten egg, breadcrumbs, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Form the mixture into patties, about 1/4 cup each, and place them on a baking sheet lined with parchment paper.
- Heat olive oil in a skillet over medium heat. Once hot, carefully add the quinoa patties, cooking for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Remove the patties from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Serve the Parmesan crusted quinoa patties hot, alongside the garlic yogurt dipping sauce for an extra layer of flavor.
Tips
- For a spicier version, add a pinch of red pepper flakes to the patty mixture.
- You can substitute the breadcrumbs with gluten-free breadcrumbs for a gluten-free option.
- These patties can be prepared ahead of time and frozen. Just reheat them in a skillet before serving.