Gluten-Free Spicy Quinoa Cakes
adapted from Soup Addict
makes 8 patties
2 cups cooked quinoa, at room temperature (leftover quinoa is perfect)
3 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 small sweet onion, finely chopped
1/3 cup freshly grated pepper jack cheese
2 cloves garlic, finely chopped
1/2 teaspoon cayenne pepper
1/4 cup crushed tortilla chips
1 tablespoon extra virgin olive oil
Combine the quinoa, eggs, and salt in a medium bowl and mix well. Stir in the chives, onion, cheese, garlic, and pepper. Add the tortilla chips, stir well, and the let the mixture rest for a few minutes.
Form the mixture into thick patties.
Heat the oil in a large, heavy skillet over medium heat until shimming, swirling to throughly coat the bottom of the pan. Working in batches, gently place patties in the pan, leaving space between for easy flipping.
Cover and cook for 5 minutes, until the bottoms are browned. Carefully flip the patties with a spatula and cook the other sides for 4 minutes, or until golden. Remove patties from the skillet and cool on a wire rack while you cook the remaining patties.