I made these again recently with a spicy aoili, and I have to say, they rocked!
Just substitute cooked and cooled quinoa for bread crumbs (oh heck add some bread crumbs if you're not gluten free eating)- with egg, bits of onion and celery and cilantro. Often I have added chunky homemade salsa. Oil your hands lightly to keep it from sticking, work quickly, and after you have formed them, set them on wax paper you can shallow fry them. Heat oil in pan and work quickly.
Serve them over a salad, make them smaller for appetizers, and it is a nice light meal on movie night.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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