These quinoa pancakes made a tasty lunch. Yes, I ate all four. Don't give me a hard time. They were tasty, like mini garden burger patties, but better because they were crispy. I'd have to admit that the insides were a tad dry, but I guess that's what the aioli is for.
- 1 egg
- 1 cup cooked quinoa
- 1/4 cup finely grated parmesan
- 2 tbsp all-purpose flour
- 1 green onion, thinly sliced
- 3 tbsp olive oil
Crack the egg in a medium bowl and give it a brief beating. Then add the quinoa, parmesan, flour and onion. Mix well.
Heat the olive oil in a large saucepan over medium heat. Divvy out the latkes into four generous 1/4 cup helpings into the pan, quickly using a spatula to press and shape the pancakes into pleasing circles.
When the bottom is golden, flip and brown the other side. Then transfer to a paper-towel to drain before plating the finished product.
Serve with aioli.