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.
Nutrition
Calories: 200kcal
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