Spinach and Quinoa Patties

Elky Friedman Elky Friedman
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I kept searching for a way to cook my quinoa that would make it more kid-friendly but would retain the sophisticated quality of this special seed. Why not quinoa patties? Don’t kids love to hold food in their hands? To keep the dish sophisticated, I used a combination of three colors of quinoa (though you can use any variety of quinoa you have on hand) and added ingredients that would appeal to any adult. Now I have the pleasure of watching little fingers reach for quinoa, something I never saw in the past.

Yield: 10 to 12 patties

 

1h 10m 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Dairy

Contains: Dairy, Egg

Directions

Prepare the Quinoa

  1. Add quinoa to a pot with two cups of water and a pinch of salt. Bring to a boil.

  2. Lower heat. Let simmer for 15 minutes. Set aside to cool.

Make the Patties

  1. In a large mixing bowl, combine cooked quinoa, rolled oats, eggs, egg whites, feta cheese, chopped spinach, salt and pepper. Mix until well combined. Refrigerate for 30 minutes, until set.

  2. Form mixture into 10 to 12 patties.

  3. Heat a skillet. Spray with nonstick cooking spray. Add patties and cook on each side for about five to seven minutes, or until golden brown.

Notes:

If you’re using frozen spinach instead of dry, use 1 and 1/2 cups of it, completely thawed and squeezed dry.

Variations:

Alternatively, you can bake your patties. Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet with nonstick cooking spray. Add patties and bake for about 15 minutes, turning halfway through.

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1 Comment

Rita Landa •

Spinach and kiawah latkas Hi can this b made pareve not big fan of pareve cheese. Is the feta an important ingredient?

Raquel Malul Kosher.com Team •
Reply to Rita Landa

You can make it without the feta- the purpose of the feta is to add saltiness, flavor, and creaminess.