Quinoa Cakes Parmesan Cakes

• 2 1/2 cups cooked quinoa
• 4 eggs, beaten
• 1/2 tsp sea salt
• 1/4 cup chopped fresh basil
• 1 white onion, finely chopped (yellow would be fine too)
• 1/3 cup freshly grated parmesan cheese
• 3 cloves garlic, finely chopped
• 1 cup bread crumbs (plus a few extra tablespoons if needed)
• 1-3 tbsp olive oil

1. Stir the quinoa, eggs, and salt together in a medium bowl. Add the basil, cheese, garlic, and onion.
2. Stir in the bread crumbs and let stand so the crumbs can absorb some moisture. The mixture should be easily formed into balls without falling apart. If needed, add a couple tablespoons of breadcrumbs and let stand a few minutes more.
3. Heat the olive oil (enough to coat the bottom of the pan - the exact amount will depend on the size of the pan you use) in a skillet or wide frying pan over medium. Pat the mixture into patties and cook in batches, about 10 minutes on each side, flattening so they're about 1/2" thick. Flip carefully! They should be browned on one side after 10 minutes - if not, adjust the heat.
4. Repeat with remaining quinoa mixture.

quinoa, eggs, salt, fresh basil, white onion, freshly grated parmesan cheese, garlic, bread crumbs, olive oil

Taken from www.epicurious.com/recipes/member/views/quinoa-cakes-parmesan-cakes-51299951 (may not work)