(Makes 8 large patties)
(Adapted from Managed Macros)
1 cup low-fat cottage cheese (I used a lactose-free brand)**
1 medium carrot, chopped very fine
4 egg whites
3 T corn flour
2 green onions (just the green part if you follow the low fodmaps diet) **
1/4 t black pepper
1/4 t. cayenne
1/4 t cumin
1/8 tsp. salt
4 T Panko bread crumbs
Garlic olive oil for frying
** If following a low FODMAPs diet, use a lactose free brand of cottage cheese, and only use the green portion of the green onions **
1. Before combining ingredients, try to strain the cottage cheese so it’s not too runny (the dryer, the better).
2. Combine the quinoa, cottage cheese, corn flour, carrots, green onion, spices, and egg whites in a medium bowl. Blend well.
3. Form about 8 large patties, with your hands, and place them on a large plate. Sprinkle with the 4 T panko crumbs.
4. Place the patties in the fridge for about an hour to allow the panko to soak up the excess moisture (this is important!).
5. Heat a large saute pan and add half the oil in order to pan-fry for the first four patties. Pan-fry on both sides for about 4 minutes, or until golden brown. Do the same for the next four patties.
6. Serve with Greek yogurt, sour cream, salsa, Red Hot, whatever you wish!
Aren’t they so pretty?! The best part about these patties is that they were Nick-approved.
(Serving Size: 1 delicious patty)
One patty has 12 grams of protein (I suggest getting 10-15 grams of protein in every snack, and 20-40 in every meal, so if you do this for a meal, have two, or pair with some more protein!). The vitamin A, iron, and fiber makes these patties a healthy treat.
QUESTION: What would you pair with your quinoa patty to make it even more protein and nutrient-packed?! I enjoyed mine with a large dollop of plain Greek yogurt and salsa. Nick liked his with lots of ketchup (go figure).