2 rounded cp cooked quinoa - cooled down from cooking (see the box/bag of your quinoa for instructions how to make it)
3/4 cp shredded cheddar cheese (or any other cheese you prefer)
1/2 cp fat free cottage cheese
1/2 cp shredded carrot (I got it from the salad bar)
1/2 cp shredded zucchini - squeeze out the water once you have grated it
3 eggs
3 T flour
1/4 cp grated onion
1/2 t sugar (I used agave)
1/4 t black pepper
1/4 t ground cumin
1/8 t salt
1/4 t garlic powder
Combine all the ingredients into a large bowl
In a non-stick pan with a thin layer of olive oil - medium heat. To keep it into a patty, cooking it on medium is better than hotter. This allows for the patty to set up before flipping it. When I put the thicker patty into the pan - I flattened it out with my hand - to about 1/2-1/4" thick.
This makes about 10 patties.
I served it with greek plain, nonfat yogurt and I always double the recipe to have extra to put in the fridge for snacking. They are just as good cold as warm.
