I came across this recipe for quinoa patties in the spring, just before my schedule was overtaken with summer activities.
The recipe was easy enough, not too many ingredients and there was flexibility to add whatever ingredients and flavors you might like. Now, that’s my kind of recipe!
I had been on a quest to find a veggie burger type recipe but I didn’t want to use beans as a binder and I didn’t want to add corn. I like beans, just not ground into a pulp, and I try to avoid using corn, except when I’m craving fritters. Picky, I know!
The consistency of the mixture is on the soft/crumbly side so it took a little bit of additional flour, bread crumbs and patting to keep the patties together. It wasn’t a big deal, though it did add a few extra minutes to the process but it was definitely worth it.
Make these when you have an additional 15 minutes so you don’t get frustrated and you will be glad you did. I made extra and froze them which made the process worth my time and effort. I fried the patties in a non-stick pan with a little grapeseed oil and they came out perfect and crunchy.
This is a healthy side dish, or make them as sliders — a great option for the vegetarians. I fried my patties but you can bake them in a 400 degree oven for 20 minutes and turn over bake for another 5 minutes.
- 1 cup dry quinoa (cooked according to directions)
- 1-2 eggs
- 1 cup chopped fresh spinach* (cleaned and dry)
- 1 small shallot chopped (or scallion, onion)
- 1 small clove garlic chopped
- 1 tsp. cumin (optional)
- 2 TBLS. all purpose flour
- 1 tsp. baking powder
- 1 cup panko crumbs (plus additional for coating patties)
- 2 TBLS. grapeseed oil (or canola oil)
- salt and pepper to taste
- In a large bowl add the cooked and cooled quinoa and the remaining ingredients.
- Stir to combine with a wooden spoon. The mixture should hold together. If not add a little more flour or bread crumbs. Set aside and let sit for a few minutes for the crumbs to absorb some of the moisture.
- In a small flat plate add additional panko crumbs for coating.
- Heat grapeseed oil or canola oil in a saute pan.
- Make small patties and pat each side with the additional panko crumbs.
- Place in pre-heated pan, cook until brown and carefully turn over to brown the other side.
- Place on paper towel and continue until all patties are cooked.
TIP: *You can use whatever vegetables you like. Chop the vegetable into small pieces, or use a grater. If using chopped carrots or corn, steam them for a minute or two to soften before adding to the mixture.
If you wanted to make a non-vegetarian version you can add 1/4 cup crumbled feta cheese to the mixture.