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Peas and Pesto Quinoa Patties

Servings 20


  • 1 cup uncooked quinoa about 2 1/2 cups once cooked
  • 2 slices whole wheat toast
  • 1/2 onion chopped
  • 1 cup peas if frozen, thaw first
  • 2 tablespoons pesto
  • 1-2 eggs There's one in the photo, but I ended up using two—chaos!
  • 1/4 cup whole wheat flour
  • salt + pepper to taste
  • lemon for garnish


  1. Cook the quinoa and allow to cool. You can also use day old quinoa for these.
  2. Toast the bread, then turn into bread crumbs either in a blender or food processor.
  3. In a large bowl combine the quinoa, bread crumbs, chopped onion, peas, pesto, and eggs. Season generously with salt and pepper and stir to combine. Then stir in the flour. You'll also want some extra flour set to the side so you can flour your hands as you work on forming the patties.
  4. You want each patty to be just slightly larger than the palm of your hand. Place them on a baking sheet lined with wax or parchment paper as you work. Once you form all the patties, pop the whole sheet in the refrigerator for 30 minutes so they can firm and dry out just a little.
  5. If you're not going to eat all of these within a day or two, then you could also wrap a few of these up and freeze them until you're ready to eat them.
  6. Add a few teaspoons oil or butter (I used olive oil) to a pan. Cook the patties over medium heat. Once you add the patty to the pan, lightly press flat with a spatula. Cook for 2-3 minutes, then flip and press the other side flat. You want to only flip once or twice, as this helps the patties not fall apart as you cook. So be sure to use a little patience and wait 2-3 minutes so each side can cook. If they get too crispy during that time, adjust your heat.