Ingredients
3 cups cooked quinoa
1 1/2 cups ground, toasted pecans
1 1/2 cups gluten free cracker crumbs (Mary’s Gone Crackers)
2 teaspoons Nature’s Seasons (or other season salt blend)
1 medium onion, finely chopped
1/4 cup chopped, fresh parsley (2 T dried)
10-12 eggs
Preparation
Mix all ingredients, adding enough eggs to make the rest of the ingredients stick together well. Shape into patties roughly 2 1/2" in diameter, fry in a generous amount of olive oil, until brown and crispy on both sides. Serve hot, or cool and refrigerate, then heat in 375 degree oven until hot and bubbling, about 10 minutes.
