Quinoa Corn Cake Patties
2 cups cooked quinoa
1 1/2 cups organic corn, thawed
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh green onions, chopped
1/2 cup whole wheat panko bread crumbs
1/2 onion, diced fine
2 tablespoons whole wheat flour
2 eggs (local, pastured are best) beaten (or 4 egg whites or 2 T ground flax seed mixed with 6 T water)
3/4 teaspoon hymalayan salt
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil
1 tablespoon fresh cilantro
1 tomato, diced
2 tsp white balsamic vinegar
1 shallot, chopped
1 tsp garlic
In a large bowl, combine quinoa, corn, 1 tablespoon parsley, chives, breadcrumbs, onion and flour. Stir until well combined and add eggs, sea salt and pepper. Form into patties.
Heat a large skillet to medium low. Add olive oil or coconut oil. Cook patties 5 to 7 minutes per side. Flip patties when the edges start to turn brown and a crust has formed. If they stick let them cook another minute or two before flipping. Drain on a paper towel and repeat with remaining patties, adding more oil if needed.
Meanwhile, combine tomato, vinegar, shallot, garlic and remaining tablespoon of cilantro in a small bowl.
Serve corn cakes with tomato relish on top.
Adapted from: www.cookingquinoa.net