Instructions

1. Stir together the quinoa, eggs, onion, olives, feta, garlic, oregano, and salt in a mixing bowl. Add the panko. Stir until well combined and then allow mixture to sit for 10 minutes or so to allow panko to absorb some moisture.
2. Gently form into twelve patties about 2 1/2 inches in diameter.
3. Heat 1 tablespoon oil or ghee in a heavy skillet over medium heat. Add as many patties as you can without overcrowding the pan, allowing for a bit of space between each patty. Cook until bottoms turn brown, about 6-9 minutes. Carefully flip each patty over and cook again until brown, another 6-8 minutes. Transfer to a wire rack then repeat with the remaining patties, adding more oil if necessary.
4. Serve with tzatziki, pita, diced red onion, and diced tomatoes.