This recipe is a source of complete, vegetarian protein (thanks to the quinoa), they are packed with nutrients because of the corn and spinach. They are both filling and nourishing. I was also so impressed with the flavor.
I’ve been eating them with spinach artichoke greek yogurt dip, hummus, and the greek yogurt egg salad I will post later This adds even more taste. You can have them as a snack or even as a side dish for dinner.
- 3 cups cooked quinoa
- 3 eggs
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1 cup of corn
- 1 cup of spinach, cooked, chopped and squeezed dry
- 1-2 cups whole wheat panko breadcrumbs
- 2 tablespoons olive oil
- Combine all ingredients, except the oil, in a medium mixing bowl until well mixed, adding in more breadcrumbs if necessary to achieve a mixture that will hold its shape when formed into patties. Let the mixture rest for 5-10 minutes to allow melding.
- Heat the oil in a large skillet over medium-high heat. Form the mixture into small patties (about 2″ wide) and, working in batches, cook patties in heated skillet for two minutes on one side, flip and cook for an additional two minutes, or until both sides are golden brown. Let patties cool on paper towels.