Recipe Vortex

1/2 cup quinoa (uncooked) or 1 1/2 cups cooked (see notes)

1 cup of water

4 –5 cups fresh broccoli florets (8 ounces)

2 scallions, diced

1 egg

1 teaspoon salt

1/4 teaspoon pepper

1 garlic clove, finely minced (or 1/2 teaspoon granulated garlic)

1/4 cup almond flour (or usse regular flour or bread crumbs), more as needed

1/2 cup grated cheese (cheddar, jack, mozzarella or vegan cheese)

2–3 tablespoons oil for searing.

Bring quinoa and water to boil in a very small pot, cover, lower heat to low and cook 12-15 minutes or until all the water is gone. Turn off heat, let stand 5 minutes covered.

Steam broccoli (at the same time) until just tender and drain well, and pat dry.

Combine: Place broccoli, scallions, quinoa, egg, salt, pepper, garlic, and cheese into a food processor and pulse until finely ground. Pulse in the almond flour, mixing in well. The mixture should easily mound on a spoon and just be slightly wet, but easily forming a patty. If the mixture seems very wet, continue adding almond flour a tablespoon at a time until manageable. Form 4 large patties. You shouldn’t need to coat these in flour, but do as you like.

Sear: Heat oil in a skillet over medium heat. Carefully place patties in the skillet, lowering heat to medium-low– resisting the temptation to move or fiddle with them. As they form the deep golden crust, they will naturally release themselves from the pan, and not stick- making flipping much easier. (I like to use a thin metal spatula here. Rubber spatula have thicker edges, much harder to get under delicate things.) Flip when golden and releasing, about 5 minutes. Cook the other side until slightly puffed in the center, lowering heat more if need be.

SERVE: At this point, you could refrigerate if making ahead, and reheat down the road. Or keep in a warm oven until serving. Serve with a side salad or sauteed greens. Top with a flavorful sauce if you like (see options in notes).