I tried making pumpkin quinoa pancakes and failed. I saw a recipe on Daily Buzz for pumpkin quinoa cakes, so why not try, try, try again. Maybe it was the flour – the buckwheat flour – that made my pancakes taste like cardboard. I harkened back to the delish quinoa patties I made months ago and went to work.
- 2 1/2 c cooked quinoa, at room temperature
- 1 c pumpkin puree
- 3 eggs, beaten
- 3 celery stalks, finely chopped
- 1 sm Vidalia onion, finely chopped (about 1/2 c)
- 1/3 c freshly grated Rosemary Jack cheese (a staple from my farmers market; add whatever cheese you’d like and toss in some fresh rosemary)
- 2 c Panko bread crumbs, plus more if needed
- Water, if needed
- 2-3 tbs Devo Olive Oil Wild Mushroom and Sage EVOO
- Freshly ground sea salt and pepper, to taste
- Drizzle with EVOO gravy
What you do:
- In sauté pan, cook onions, celery, salt and pepper in 1 tbs EVOO until soft.
- In med bowl combine the quinoa, pumpkin, and eggs.
- Stir in sautéed vegetable mixture and cheese.
- Add bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. (If it’s too dry, add a little water; if it’s too wet, add some more bread crumbs)
- Form into 12 patties.
- Heat oil in grill pan over medium-low heat.
- Cook 6 patties at a time.
- Cook for 7 to 10 minutes, until bottoms are deeply browned, not burnt. (Adjust heat if needed.)
- Carefully flip the patties with a spatula and cook for 7 minutes, or until golden.
- Remove from pan and cool on a wire rack while you cook the remaining patties.