These Chimichurri Quinoa and Corn Patties are a perfect blend of crispy and savory, packed with fresh herbs and nutritious ingredients like quinoa, corn, and whole grains. Ideal as a light lunch or dinner, they pair well with salads, wraps, or even as a vegetarian burger alternative. These patties are bursting with flavor thanks to the chimichurri-inspired herb mix.
Ingredients
- 1 1/4 cups water
- 1/2 cup quinoa, rinsed and drained
- 1/2 cup frozen whole kernel corn
- 2 eggs, lightly beaten
- 1/4 cup yellow cornmeal
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh parsley, snipped
- 2 tablespoons fresh cilantro, snipped
- 1 tablespoon fresh oregano, snipped
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3/4 cup of soft whole grain breadcrumbs (equivalent to one slice of bread)
Instructions
- Cook the Quinoa:
- In a small saucepan, bring the water to a boil.
- Incorporate the rinsed quinoa, lower the heat to a simmer, cover, and cook for approximately 15 minutes, or until the water is absorbed and the quinoa is soft.
- Use a fork to fluff it, then set aside to cool slightly.
- Prepare the Patty Mixture:
- In a large bowl, combine the cooked quinoa, frozen corn (no need to thaw), beaten eggs, yellow cornmeal, red onion, parsley, cilantro, oregano, minced garlic, salt, and cayenne pepper.
- Stir in the bread crumbs until the mixture is well combined.
- Form the Patties:
- Using your hands, shape the mixture into small patties (about 2-3 inches in diameter).
- You should be able to make around 8-10 patties depending on the size.
- Cook the Patties:
- Heat a non-stick skillet or lightly greased frying pan over medium heat.
- Cook the patties for about 4-5 minutes on each side, or until golden brown and crisp on the outside.
- Serve:
- Serve the patties warm, either on their own with a dipping sauce, in a wrap, or as a side dish to your favorite meal.
Conclusion
These Chimichurri Quinoa and Corn Patties are a delightful way to enjoy fresh herbs and wholesome grains in a crispy, satisfying patty. They offer great versatility and are perfect for any meal of the day.
Chimichurri Quinoa and Corn Patties
These flavorful Chimichurri Quinoa and CornPatties combine quinoa, corn, fresh herbs, and a hint of spice to create acrispy and satisfying vegetarian dish. They make for a delicious and healthymeal option, perfect on their own or served with a salad or sauce.
Ingredients
- 1 1/4 cups water
- 1/2 cup quinoa rinsed and drained
- 1/2 cup frozen whole kernel corn
- 2 eggs lightly beaten
- 1/4 cup yellow cornmeal
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh parsley snipped
- 2 tablespoons fresh cilantro snipped
- 1 tablespoon fresh oregano snipped
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3/4 cup of soft whole grain breadcrumbs equivalent to one slice of bread
Instructions
Cook the Quinoa:
- In a small saucepan, bring the water to a boil.
- Incorporate the rinsed quinoa, lower the heat to a simmer, cover, and cook for approximately 15 minutes, or until the water is absorbed and the quinoa is soft.
- Use a fork to fluff it, then set aside to cool slightly.
Prepare the Patty Mixture:
- In a large bowl, combine the cooked quinoa, frozen corn (no need to thaw), beaten eggs, yellow cornmeal, red onion, parsley, cilantro, oregano, minced garlic, salt, and cayenne pepper.
- Stir in the bread crumbs until the mixture is well combined.
Form the Patties:
- Using your hands, shape the mixture into small patties (about 2-3 inches in diameter).
- You should be able to make around 8-10 patties depending on the size.
Cook the Patties:
- Heat a non-stick skillet or lightly greased frying pan over medium heat.
- Cook the patties for about 4-5 minutes on each side, or until golden brown and crisp on the outside.
Serve:
- Serve the patties warm, either on their own with a dipping sauce, in a wrap, or as a side dish to your favorite meal.