For the patties:
2 cups cooked and cooled quinoa
1.5 cups chopped greens
2 garlic cloves, finely minced
1 small onion, finely chopped
1 tsp salt
1 tsp savory hawaij (I like Jamie Geller’s version on Amazon)
3/4 cup to 1 cup fresh breadcrumbs
4 ounces feta
Olive oil for pan frying
For the tahini dip (optional):
¼ cup tahini
Squeeze of half a lemon
1 tsp maple syrup
½ tsp salt
1 small clove garlic, crushed
1-2 tbsp water to thin
1-2 tbsp pomegranate syrup
Make the patties:
Combine quinoa, chopped greens, garlic, onion, eggs, salt, hawaij, and half of the breadcrumbs. Mix well. Add in crumbled feta and gently stir.
Make a patty and see if it will hold moderately well before adding in more breadcrumbs. I usually need three quarters of them. I lean toward having a moister patty because I freeze and reheat them. But adjust your mixture with breadcrumbs if it’s too wet, or water or another egg if it’s too dry.
Heat a skillet to medium and add a few tablespoons of olive oil (it will depend how large your pan is). Using a quarter cup measuring tool, scoop out some of the mixture and form into patties. Pan fry for 5-6 minutes on each side or until each patty is golden brown.
Make the dip (optional):
In a small bowl, mix together the quarter cup tahini, lemon juice, maple syrup, salt and crushed garlic.
Immediately before serving, mix in the pomegranate syrup (it will eventually turn gray, so don’t make the sauce in advance!)
Add water to thin to your desired consistency, then serve.
Keywords: quinoa, no-waste, vegetarian