Chive Quinoa Cakes

I had to make something with chives.  I picked a bunch the other day, put them in a little vase and although they are just beautiful to look at, I really wanted to cook with them.  I decided to make up some Quinoa Cakes with Chive Sour Cream.  

Recipe for Chive Quinoa Cakes

Makes about 8 cakes

• 1 1/4 cups cooked quinoa, at room temperature
• 2 large eggs, beaten
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup finely chopped fresh chives
• 1/4 white onion, finely chopped
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup bread crumbs, plus more if needed
• 2 tablespoons butter
• chive sour cream (recipe follows)

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, and cheese. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Now you should have a mixture you can easily make into about 3-4 inch round patties.

 

Heat the butter in a large, heavy skillet over medium-low heat, add patties and cook for 7 to 10 minutes covered, until the bottoms are browned. Turn patties carefully with a spatula and cook the second sides for about 6-7 minutes, or until golden. Remove from the skillet let cool.

The uncooked mixture keeps well for a day or two.

Chive Sour Cream

• 1/2 cup sour cream
• 2 tablespoons finely chopped fresh chives
• salt and pepper to taste