Quinoa Cakes with Ham, Onion and Chard

Quinoa Cakes with Ham, Onion and Chard

1 1/4 cups dry quinoa
4 ounces (about 1 cup) fresh grated Parmesan cheese
2 large eggs
3/4 cup panko breadcrumbs, divided
salt and fresh ground black pepper
4 tablespoons extra-virgin olive oil, divided
2 medium onions, halved and thinly sliced
1 teaspoon chopped fresh thyme
1 1/2 pounds (about 2 large bunches) Swiss chard, ribs discarded and leaves coarsely chopped
1/4 pound deli-sliced ham, cut into 1/4" thick strips

In a large saucepan of boiling, lightly salted water, stir in quinoa and cook until tender, about 15 to 20 minutes. Drain away water and allow to cool.

In a large bowl, add cooled quiona, cheese, eggs, 1/4 cup panko - season with 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Shape mixture into 12 3" round patties, roughly 1/2" thick. Place patties into the refrigerator for 20 to 30 minutes.

Meanwhile, in a large skillet, heat 2 tablespoons oil over medium - stir in onions and thyme - cook, stirring occasionally, until the onions have softened and are golden, about 20 to 25 minutes. Stir in chard and ham - season with salt and pepper. Increase heat to medium-high - cook, stirring, until the chard have wilted, about 5 minutes. Scoop mixture out onto a plate - cover to keep warm.

In a shallow bowl, add 1/2 cup panko.

Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Coat half of the patties with panko - place into the pan and cook, turning once, until both sides are golden-brown, about 4 minutes per side. Repeat process with remaining patties, panko and 1 tablespoon oil.

Evenly divide ham-chard between the tops of each cake to serve.

Makes about 6 servings.

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