Crispy rice / quinoa cakes

Adapted from The Scramble

ngredients for main dish (4 servings)

• 1/2 cup quinoa
• 1/2 carrot, finely grated, about 3/4 cup
• 1 scallion, thinly sliced, green and white parts
• 2 eggs, beaten
• 1/4 cup low fat cottage cheese
• 3/8 cup crumbled feta cheese or cheddar

• 1 1/2 Tbsp. whole wheat flour
• 1/8 tsp. black pepper
• 1/4 tsp. ground cumin
• 1/4 tsp. salt
• 2 1/2 Tbsp. extra virgin olive oil

Cook the rice or quinoa according to the package directions (1 part quinoa to 2 parts water) to yield about 1 1/4 cups . Allow to cool.

In a large bowl, combine the quinoa with the remaining ingredients except the oil and the serving condiments, and mix thoroughly. 

Heat 2 Tbsp. of the oil in a large nonstick skillet (use 2 if you have them) over medium heat. 

When it is hot, pack some of the mixture into a 1/4 cup measuring cup and drop it into the skillet, flattening it with the bottom of the cup so it’s about 1/4 – 1/2-inch thick. Repeat with enough cakes to fill the pan without crowding it. Cook without moving them for about 4 minutes per side until they are golden brown and crispy on the outside. (Meanwhile, prepare the salad, if you are serving it.)

Transfer the cooked patties to a baking sheet to keep them warm, and repeat with the remaining batter, adding 1 Tbsp. oil to the skillet as needed. The second and third batches will likely cook more quickly, but if they are browning too quickly, reduce the heat.