Instructions

• In a large bowl, combine 2 cups cooked and cooled quinoa, 1 cup steamed and chopped broccoli florets, and 2 large beaten eggs. Stir to begin mixing the ingredients.
• Add 1 cup panko breadcrumbs, ½ cup shredded sharp cheddar cheese, 3 sliced green onions, 3 minced garlic cloves, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Stir until the mixture is evenly combined and moist, and it holds together when pressed.
• Cover the bowl and refrigerate the mixture for 15 minutes to firm up, which makes it easier to shape the fritters.
• Form the chilled mixture into patties about 3 inches wide and 3/4 inch thick, pressing and compacting each patty so it holds its shape. Place formed fritters on a plate or baking sheet while you prepare to cook.
• To bake: preheat the oven to 425°F. Place a wire rack on a large baking sheet and spray the rack with nonstick cooking spray. Arrange the fritters on the greased rack without touching, spray the tops of the fritters with nonstick cooking spray, and bake 20 to 25 minutes, until golden brown and slightly crispy.
• To fry: heat enough olive oil in a large skillet over medium-high heat to coat the bottom. Add fritters in a single layer without overcrowding; cook about 5 minutes per side, until golden brown and crispy and heated through. Transfer cooked fritters to a plate lined with paper towels and tent with foil while you finish the remaining fritters.
• To air-fry: lightly spray the fritters with nonstick cooking spray and arrange them in a single layer in the air fryer basket without touching. Cook at 400°F for about 7 to 10 minutes, watching for a golden brown exterior and heated-through center; you may need to cook in batches depending on your air fryer.
• Serve the fritters warm.