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

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About Rachel Brewer

I am a daughter, sister, wife, mother, and friend. My journey is to find balanced health in my life spiritually, emotionally, and physically. Reaching out to others through the sharing of information and encouragement through daily life and my website www.puregoodness.net.