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).
Feel free to sub 1 1/2 cups cooked rice for the quinoa.
Making sure the steamed broccoli is as dry as possible (pat it dry) will allow you to use less flour or bread crumbs. The first time I made this, I did not pat dry the broccoli, and it needed 1/2 cup almond flour. The second time, I patted the broccoli dry, and only needed 1/4 cup flour, if that.