Crispy Shrimp & Red Quinoa Patties

Name: Crispy Shrimp & Red Quinoa Patties
Yield: Nine 3-inch patties
Ingredients: 1 1/2 cup red quinoa, cooked** and cooled to room temperature; 9 to 12 shrimp, peeled, deveined, chopped into 1/2-inch pieces, and cooked; 2 to 3 tablespoon coarse bread crumbs; 3 tablespoon flax meal; 1 small red onion, minced; 2 cloves garlic, chopped; 1/2 jalapeño, minced; 3 eggs (free-range if possible); 1 pinch red pepper flakes; Sea salt and freshly cracked black pepper to taste; 2 tablespoon Greek yogurt, plus 1/2 cup for topping; 2 teaspoon harissa paste, for topping

5.0

2 Ratings

Melina Hammer

Test Kitchen-Approved

Serves: Nine 3-inch patties

There are a million ways to serve quinoa. Having greatly enjoyed lentil and other non-meat patties, I thought a version made with red quinoa and sweet cooked shrimp would certainly please. They were so good they didn't last long….I'm very sorry to see them go, but thankfully making a new batch is easy-peasy. Based on reviews at home, I am adding them to the rotation for frequent future appearances.

Ingredients

1 1/2 cup red quinoa, cooked** and cooled to room temperature
9 to 12 shrimp, peeled, deveined, chopped into 1/2-inch pieces, and cooked
2 to 3 tablespoon coarse bread crumbs
3 tablespoon flax meal
1 small red onion, minced
2 cloves garlic, chopped
1/2 jalapeño, minced
3 eggs (free-range if possible)
1 pinch red pepper flakes
Sea salt and freshly cracked black pepper to taste
2 tablespoon Greek yogurt, plus 1/2 cup for topping
2 teaspoon harissa paste, for topping

Directions

Step 1
**If you can spare the time to make stock from the shrimp shells and use that as the cooking liquid for the quinoa, you will have extra-shrimpy, even more flavorful patties.
Step 2
In a good size bowl, fold together the quinoa, shrimp, eggs, onion, garlic, jalapeño, flax meal, bread crumbs, red pepper flakes, 2 tablespoons of greek yogurt, and salt and pepper until well combined.
Step 3
If the mixture is too wet, add more flax meal or bread crumbs. If it is too dry, add a little water or a bit more yogurt. This is not an exact science -- It is important that the mixture binds together, but you don't want it cakey.
Step 4
Mix together the remaining 1/2 cup Greek yogurt and harissa paste; I like to partially mix, so that some of the experience is creamier yogurt, and some is more fiery/savory harissa. Do as you like in combining them. Place back in the refrigerator until ready to top the patties.
Step 5
Over medium heat in a heavy bottomed skillet, sear the patties in a glug of good olive oil for 5 to 7 minutes on the first side. Cook spaced judiciously but without crowding the pan.
Step 6
You're looking for a nicely crisped surface without any blackening. Use a spatula and flip, browning the second side for 3 to 5 minutes. Adjust heat as needed so that you get golden brown, crispy-edged patties, and of course, add more olive oil as needed as you cook subsequent rounds.
Step 7
Serve patties dolloped with the harissa yogurt and serve with a zingy cucumber salad or other crunchy, juicy vegetable.

Ingredients

Directions

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