1 cup uncooked quinoa, rinsed
1 medium carrot, chopped
1 celery stick, chopped
½ medium onion
2 tablespoons olive oil
Sea salt and freshly ground pepper
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
1/4 cup flour
Vegetable oil or clarified butter, for pan frying
Place the quinoa with 2 cups water in a saucepan. Bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes. Let cool completely.
Meanwhile, chop the carrot, celery and onion finely in a mini food processor. Transfer to a frying pan. Add the olive oil and sweat the vegetables over medium heat, 3 to 4 minutes. Remove from heat and let cool.
In a large mixing bowl, beat the eggs with mustard and mayonnaise. Add the cooked quinoa, flour, vegetables, salt and pepper. Mix to combine.
Generously coat a large non-stick frying pan with oil and heat it over medium-high heat. Shape the quinoa mixture into 3-inch patties. Carefully and closely deposit the patties onto the hot pan. Cook the patties undisturbed, 3 to 5 minutes per side until their surface is brown and crispy. Use two spatulas to carefully turn them over. Proceed in two batches to avoid overcrowding the pan and making flipping the patties difficult.
Serve with hot sauce.