In a medium bowl, combine quinoa, egg, fennel, parsley, panko, and salt, and mix well.

Heat 1 tablespoon oil in a large, heavy sauté pan over medium-low heat.

Portion three ⅓-cup scoops into the pan and flatten with a spatula.

Cook for 7 to 10 minutes until bottom is nicely browned. Carefully flip (if you flip too early patties will be more likely to break) and cook the other side for 7 minutes more or until golden.

Remove from the pan to cool. Repeat the process with remaining oil and  quinoa mixture.

Serve warm or at room temperature. 

These patties freeze well. After they are  cooked and cooled place them on a tray lined with baking paper, cover with plastic wrap, and freeze. Once frozen place the patties in a smaller container layered on top of each other.

Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD. 

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