Quinoa corn patties

By | November 14, 2011

As I work on this blog, I’m paying more and more attention to other people’s cooking blogs. Most of the food blogs I follow are by people also keeping kosher (those get extra points in my book), though there are certainly a handful of others that I check regularly. One of these days, I’ll put a blog roll up.

I was bouncing around from one food blog to another last night when I happened upon Got No Milk, which is full of dairy-free recipes. Since I’m not lactose intolerant and, being a vegetarian, usually don’t have a specific need for pareve dishes, I almost just clicked on to the next blog.

But then these quinoa corn patties caught my eye.

After all, I have quinoa in the house, I have a pile of canned corn, there are still a few eggs in that carton, and hey! I can probably cook dinner without running to the makolet!

It also helps that we like quinoa. Kind of an essential ingredient. (Though really, quinoa is pretty benign. Hard not to like, I think.)

Anyway, give these a try. It’s a fun, flavorful, filling way to get your whole grains. Be careful when you work that skillet, though. I managed to burn two fingers and am dunking them in and out of cold water as I write this.

You’ve been warned.

Too cool to resist.


Lee-Ann on August 27, 2014 at 9:16 am.

These look delicious! Any idea if they freeze well? :)


Tali Simon on August 27, 2014 at 9:56 am.

Yes, they do! I’ll add that to the recipe.


Sarah on January 29, 2015 at 3:05 pm.

Can you instruct on how you reheat/serve if you freeze?


Tali Simon on January 29, 2015 at 3:42 pm.

I’d put them straight in a preheated 350 F/180 C oven (uncovered, single layer on a foil-lined baking sheet) and then check them after 15 minutes. If they need more time, flip and check after another couple minutes. You could also use a lower temp and keep them in a bit longer.


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