I feel really bad about not chitchatting today, but I am swamped up to my eyeballs with stuff like taking care the garden (apparently I don’t know how to properly hoe a garden), and helping my very pregnant daughter do some really important stuff before her baby arrives *any minute.* (“MOM!!! I have to got to get the ceiling fans dusted before the baby gets here!!! GRAB A RAG!!!”)
There is some serious nesting going on at her house.
Let me get right to this recipe so I can go rub my daughter’s feet and scare crows away from our corn. In a never ending effort to get the grandboy to eat more nutritious foods like whole grains and veggies, Broccoli-Cheddar Quinoa Patties were born. I have made similar ones from other recipes, but they never quite worked for me and most of them fell apart. So I came up with my own recipe that finally held together through the whole cooking process. Two eggs. Two eggs hold it all together.
Like I said, I made these with my grandson in mind, and after numerous pleading, threatening, and bribing (oh I kid), he finally consented to try them and then he asked for seconds. I knew he would like them, because they really are delicious and you just can’t deny deliciousness. He tried but he failed.
These are a staple at my house for both grown ups and kids alike. They are packed with nutritious quinoa and broccoli, and not a tremendous amount of cheese because I’m trying to watch my dairy intake which also means I also watch it for everyone else I cook for because they eat what I eat. Plus, it’s nearly impossible to find organic cheese in my area that doesn’t cost an arm and a leg, so I use it sparingly.
This is a great healthy meal with a salad, or stick one between some bread or a bun.
–I have substituted a frozen veggie mixture, like with cauliflower, carrots, etc., for the broccoli before with great results.
–Use wet hands to shape these into patties. Be very gentle so they don’t fall apart.
–I have been using coconut oil to fry these up lately, but you could use extra virgin olive oil.
–These freeze well. I fry them, then place them on a baking sheet that has been sprayed with nonstick cooking spray, then freeze them overnight. Then, I transfer them to a freezer bag. When I want to to serve them, I just take out however many I need and put them in the oven or toaster oven on 350 degrees until they are heated thoroughly. This helps keep the outside crispy. You can also heat them in the microwave, but they will be softer.
–You don’t have to use a food processor, but you really need to chop the broccoli mixture extremely fine so it will evenly disperse throughout the patty. I love my food processor and I highly recommend investing in one.
- Extra virgin olive oil, for pan frying
- 1 small onion, finely chopped
- 1-3 small garlic cloves, finally chopped or pressed
- 1 (16-ounce) package frozen broccoli florets
- ¼ cup water
- 1 cup quinoa, cooked according to package directions
- 1 cup shredded cheddar cheese
- ½ cup seasoned bread crumbs
- 2 eggs, lightly beaten
- Salt and pepper to taste
- Heat a large skillet over medium high heat and about 1-2 tablespoons olive oil to coat the bottom of the skillet. When hot, add onion and cook until soft. Add garlic, stir and cook for about 1-2 minutes. Add the broccoli and water and cover. Cook until broccoli is tender and water cooks out, about 7-8 minutes. Let cool for about 15 minutes, then process in a food processor until finely chopped.
- Place the quinoa, cheese, and bread crumbs in a large bowl and stir to combine. Add the broccoli mixture and stir well. Add the eggs and season with salt and pepper; stir well.
- Heat a large skillet over medium-high heat. Coat the bottom of the skillet with olive oil. Shape about ⅓ to ½ cup of the mixture into a patty shape, pressing mixture well. Make 3 more patties. (Wet hands will make this easier.) Place the patties in the hot oil. Cook for about 5-7 minutes, carefully flipping with a spatula once, or until dark golden brown on each side. Repeat with remaining broccoli mixture, cooking in small batches about 3-5 at a time. About 10-12 patties.
- *These freeze well. I cook them, then place them on a baking sheet that has been lightly sprayed with nonstick cooking spray. Freeze until firm, then transfer to a freezer proof container. Reheat in the oven or toaster oven to get back the crispy exterior.