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Author Notes: 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. —Melina Hammer
Makes nine 3-inch patties
- 1 1/2 cups 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 tablespoons coarse bread crumbs
- 3 tablespoons 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 tablespoons Greek yogurt, plus 1/2 cup for topping
- 2 teaspoons harissa paste, for topping
- **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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve patties dolloped with the harissa yogurt and serve with a zingy cucumber salad or other crunchy, juicy vegetable.
- This recipe is a Community Pick!
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