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1
**If you can spare the time to make stock from the shrimp shells and use that as the cooking liquid for the quinoa, you will have extra-shrimpy, even more flavorful patties.
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2
In a good size bowl, fold together the quinoa, shrimp, eggs, onion, garlic, jalapeno, flax meal, bread crumbs, red pepper flakes, 2 tablespoons of greek yogurt, and salt and pepper until well combined.
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3
If the mixture is too wet, add more flax meal or bread crumbs. If it is too dry, add a little water or a bit more yogurt. This is not an exact science -- It is important that the mixture binds together, but you don't want it cakey.
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4
Mix together the remaining 1/2 cup Greek yogurt and harissa paste; I like to partially mix, so that some of the experience is creamier yogurt, and some is more fiery/savory harissa. Do as you like in combining them. Place back in the refrigerator until ready to top the patties.
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5
Over medium heat in a heavy bottomed skillet, sear the patties in a glug of good olive oil for 5 to 7 minutes on the first side. Cook spaced judiciously but without crowding the pan.
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6
You're looking for a nicely crisped surface without any blackening. Use a spatula and flip, browning the second side for 3 to 5 minutes. Adjust heat as needed so that you get golden brown, crispy-edged patties, and of course, add more olive oil as needed as you cook subsequent rounds.
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7
Serve patties dolloped with the harissa yogurt and serve with a zingy cucumber salad or other crunchy, juicy vegetable.
