I've listed basic ingredients, but don’t stop with onion when it comes to vegetables in this recipe.  Add shredded carrot, chopped baby spinach---or anything---as long as it doesn’t need much cooking or is chopped up small.    If you don’t like thyme, use another herb (chili powder, dill, fresh cilantro, etc.)  These little guys, which have been compared to hushpuppies (never had one, so I can't say) are not a meal unless you surround them with some side dishes, but quinoa is a great source of protein.  They also make a fantastic breakfast using leftover grains from the night before. 

Really important:  I know from personal experience that it’s hard, but you’ve simply got to restrain yourself.  Do not touch the hash cake for five full minutes while it cooks.  Do not check on the progress.  Do not flip early.  Do not even look at it if you want it to crisp and not stick to the pan.  Thank you.


Prep Time:  3 Minutes
Cooking Time:  10 Minutes
Yield: 4 Servings
Ingredients:
2-3 Tbsp Olive Oil
2 Cups Cooked Quinoa (You can also use brown rice, millet, etc.)
3 Eggs, lightly beaten
¾ Cup Seeds (sesame, sunflower, etc.) or Chopped Nuts or a Mixture
1 Small/Medium Onion, chopped
1 Tsp Dried Thyme or 1 Tbsp Fresh
½ Tsp Paprika
1 Tsp Sea Salt
Directions:
Preheat a large, heavy skillet and heat olive oil on medium to medium-low heat.  Combine all ingredients in a large bowl.  Drop mixture into pan, separating into four cakes.  Press each cake down with a spatula to flatten and let cook for 5 minutes without touching, or until crispy.  Flip and let cook for 4-5 more minutes.  Serve hot with Ketchup or alone.