Make a batch in under 10 minutes, that are a favorite meal to share with the kids
– Fully cooked quinoa – Eggs – Shredded cheddar cheese – Broccoli florets (minced finely) – Italian-flavored bread crumbs – Unsalted butter or olive oil
Add all of the ingredients to a large bowl except the butter. Mix well with a spoon. Use kitchen scissors to finely chop the top parts of broccoli florets to ensure it cooks through.
Add the butter to a large nonstick skillet over medium heat. When warm, add ¼ cup of the batter to make each patty, pressing down slightly into a flattened disc about 1 inch thick.
Cook for an additional 3-4 minutes and serve warm or let cool on a wire rack to store for later.
Serve warm with ketchup, warmed pizza sauce, Ranch, salsa, or guacamole. Really any dip would be delicious with these!
Let cool on a wire rack, then transfer to an airtight container. Store in the fridge for up to 5 days or in the freezer for up to 3 months.
To bake the patties in the oven: Preheat the oven to 400 degrees F and coat a baking pan with nonstick spray. Place on the pan and bake for 12-16 minutes, or until lightly golden brown.