I ask myself all the time: “What should I make for my family?” I want it to be delicious, healthy, good looking and easy to make. The answer is start mixing together veggies, grains, cheeses and make different kinds of patties!
These Broccoli and Bacon Quinoa Patties are something extraordinary! Every patty on the plate is made with unbelievably healthy quinoa and broccoli, a kick of bacon and the saltiness of Pecorino Romano cheese. It can be served with a dash of sour cream, or spicy chili sauce, or even with freshly sliced vegetables.
They are delicious hot or cold, so it can be a great solution for food on the go, or a school lunch box. I’m sure your kids will love it!
Ingredients:
½ cup quinoa
10-ounce broccoli (about 3 cups)
8-ounce bacon
2 garlic gloves
½ cup oatmeal flour
¾ cup grated Pecorino Romano
3 eggs, beaten
¼ cup fresh Italian parsley
2 tablespoons fresh Basil leaves
Extra virgin olive oil
Step 1
Cook ½ cup of quinoa with 1 cup of boiling water and ¼ teaspoon of salt. Let it come to a boil. Turn down the heat, cover and let simmer for about 15 minutes. Put the cooked quinoa on a plate and let it cool completely.
Step 2
Cook your broccoli until it’s tender, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
Step 3
Chop the bacon and the garlic and cook them together until golden brown. Set aside and let cool completely.
Step 4
Finely chop the Italian parsley and the Basil leaves.
Step 5
In a large bowl, mix all the ingredients together. Mix well until you have a smooth, wet mixture that will allow you to make patties that stick together.
Step 6
Heat some olive oil in a nonstick frying pan over medium-low heat and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and press it down a little bit. Cook each patty for about 7 – 10 minutes, or until bottoms are browned. With a spatula carefully flip and cook for another 7 minutes, until browned. Set patties on a paper-towel lined plate to absorb the excess oil.
Notes:
If you don’t have oatmeal flour, just use regular oatmeal grinded down in a food processor.
If your mixture isn’t wet enough, add an extra egg.
Don’t cook the patties on high heat. They will burn on the outside and undercook on the inside.
You may save the ready mixture in the fridge up to two days.
- ½ cup quinoa
- 10-ounce broccoli (about 3 cups)
- 8-ounce bacon
- 2 garlic gloves
- ½ cup oatmeal flour
- ¾ cup grated Pecorino Romano
- 3 eggs, beaten
- ¼ cup fresh Italian parsley
- 2 tablespoons fresh Basil leaves
- Extra virgin olive oil
- Cook ½ cup of quinoa with 1 cup of boiling water and ¼ teaspoon of salt. Let it come to a boil. Turn down the heat, cover and let simmer for about 15 minutes. Put the cooked quinoa on a plate and let it cool completely.
- Cook your broccoli until it’s tender, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
- Chop the bacon and the garlic and cook them together until golden brown. Set aside and let cool completely.
- Chop the Italian parsley and the Basil leaves finally.
- In a large bowl, mix all the ingredients together. Mix well until you have a smooth, wet mixture that will allow you to make patties that will stick together.
- Heat some olive oil in a nonstick frying pan over medium-low heat and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and press it down a little bit. Cook each patty for about 7 – 10 minutes, or until bottoms are browned. With a spatula carefully flip and cook for another 7 minutes, until browned. Set patties on a paper-towel lined plate to absorb the excess oil.
- If you don’t have oatmeal flour, just use regular oatmeal grinded down in a food processor.
- If your mixture isn’t wet enough, add an extra egg.
- Don’t cook the patties on high heat. They will burn on the outside and undercook on the inside.
- You may save the ready mixture in the fridge up to two days.
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