Quinoa Patties https://thesourcebulkfoods.com.au/wp-content/uploads/2021/07/Quinoa-Patties-01-scaled-e1627443442834.jpg Gluten Friendly, Lunch, Dinner Ingredients: 340 g cooked quinoa, at room temperature 4 large eggs, beaten 1/2 teaspoon fine-grain sea salt 15 g finely chopped fresh chives 1 yellow or white onion, finely chopped 15 g freshly grated Parmesan or Gruyère cheese 3 cloves garlic, finely chopped 100 g whole grain bread crumbs, plus more if needed 1 tablespoon extra-virgin olive oil or clarified butter 1 tablespoon black sesame seeds Combine 340 g of well-rinsed uncooked quinoa with 3 cups water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 2.5cm thick patties. To finish, roll patties in black sesame seeds. Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer. PT20M

Quinoa Patties

DOWNLOAD RECIPE

Quinoa Patties

INGREDIENTS

Ingredients:

340 g cooked quinoa, at room temperature

4 large eggs, beaten

1/2 teaspoon fine-grain sea salt

15 g finely chopped fresh chives

1 yellow or white onion, finely chopped

15 g freshly grated Parmesan or Gruyère cheese

3 cloves garlic, finely chopped

100 g whole grain bread crumbs, plus more if needed

1 tablespoon extra-virgin olive oil or clarified butter

1 tablespoon black sesame seeds

TIME

20 Minutes

SERVES

12 patties

DIFFICULTY
METHOD

Combine 340 g of well-rinsed uncooked quinoa with 3 cups water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.

1

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 2.5cm thick patties. To finish, roll patties in black sesame seeds.

2

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.

3

Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

4

Lunch

WHERE TO

FROM HERE?

Sign up to our newsletter

For specials & promos!

Connect with us