+ Well Nourished | Quinoa Patties - Vegetarian recipe

Quinoa Patties

This vegetarian Quinoa Patties recipe is very versatile and can be used to build a tasty meal.  They are perfect for the lunch box and delicious both hot and cold.

Why is it so healthy?
Quinoa is a superfood I just love.  It has a very impressive nutrient profile and is very versatile and easy to cook with.  For more about why I just love Quinoa, as well as ways to use it, click here.  The eggs combined with the quinoa make this a wonderful, protein-rich vegetarian meal.

Makes about 15 -20 patties (depending how big you make them)

Ingredients
180g (1 cup) quinoa, washed well
45g (½ cup) parmesan cheese, grated
2 cloves of garlic, peeled and crushed
1 bunch of spring onions, white part finely diced
1 cup approximately of leafy greens, like kale, spinach, basil or another herb
60g (1 cup) of fresh breadcrumbs (or gluten-free breadcrumbs)
4 eggs
Sea salt, a good pinch
Ground pepper, to taste

Method

  1. After washing your quinoa very well in a fine sieve to remove the bitter saponins cook your quinoa (see here to find out how).  Once cooked set aside to cool.
  2. In a food processor or powerful blender, grate your cheese and chop your garlic and spring onion. Set aside in a large mixing bowl.
  3. Now process your bread (works well from frozen) and process to a crumb.  Add to the cheese mix.
  4. Without rinsing your bowl, process you eggs and greens until the greens are a chopped up as necessary.  I like them a little in tact, but for veggie phobic kids, you may like to process them to a liquid.
  5. Now mix all the ingredients together until well combined and season well.
  6. In a large frypan, add a good couple of tablespoons of coconut oil or butter (or a mix of both).
  7. Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil.
  8. Press down a little with the back of a spatula.
  9. Cook until the edges start to brown.  Carefully turn and brown the other side.
  10. Eat immediately or allow to cool and store in the fridge.

Thermomix method

  1. Soak the quinoa overnight, drain and rinse. If no time to soak, rinse several times, rubbing it so the bitter saponins are washed away. Cook in the basket with 700ml of water, Varoma temp, speed 4, 12minutes if soaked, 15minutes if just rinsed or until the little white tail on the seed appears.
  2. Set aside to cool and dry your TMX bowl.
  3. Process you cheese, garlic, and onion, 10 seconds, speed 4. Set aside.
  4. Make your breadcrumbs by processing frozen bread (broken into pieces), 10 seconds, speed 6. Set aside.
  5. Chop the leafy greens, 5 sec, speed 4. Add the eggs and process 5 seconds speed 4.
  6. Add back the cooked quinoa, breadcrumbs and cheese/onion mix. Season and mix on reverse, 10 seconds, speed 3 (you may need to scrape the sides).
  7. In a large frypan, add a couple of tablespoons of coconut oil or butter (or a mix of both).
  8. Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil.
  9. Press down a little with the back of a spatula.
  10. Cook until the edges start to brown.  Carefully turn and brown the other side.
  11. Eat immediately or allow to cool and store in the fridge.

Serve…

  • With avocado salsa (pictured) or guacamole
  • With pesto or hummus
  • With salad
  • With grilled meat or fish and salad for a larger meal

Variations
Gluten-free
Use gluten free bread or rolled quinoa.

Dairy-free
Just omit the cheese.

No greens
You can substitute the greens with grated carrot or sweet potato.

 

Love to hear your thoughts on these delicious patties.  You can comment below…

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Quinoa Patties

  • Tracey

    Oooooo this looks yum! Will have to try soon, be perfect for summer 🙂 I love how there is no spice in it, so many vegetarian recipes have too much spice in them!

    • They are simply delicious. i love spice, but I also love fresh simple flavours too, hope you enjoy. G x

  • Shelley Johnson

    Georgia, good things happen 🙂 I was standing in a coffee shop when I heard the mention of your website, in particular reference to your healthy slice recipe. I couldn’t wait to get home and take a peep – I have been addicted ever since – Your recipes all feel so healthy and homely just from reading them and I have printed off a few to tackle in my kitchen. Seeing pics which include the ‘ol Golden Wattle book takes me back to my own Nan’s kitchen and I thank you for that. I am enthused and excited to venture into your world of health – its been a long time coming. keep up the fabulous work, for yourself your family and for us out here. Regards, Shelley

    • Thanks so much for your lovely comment Shelly. Yes I love my Nans cook books – very precious to me and I just had to feature the old Golden Wattle on the site. Reading your words motivate me to pursue my passion of sharing all I have learned – much appreciated. G x

  • Penelope Lennon

    yum, this looks like a good xmas day breakfast for our vegetarian family! thanks.

    • Funny I was thinking the same. A great special breakfast. G x

  • Kathy

    Fantastic recipe Georgia. We whipped it up in no time for our visiting vegetarian and we all loved the patties. She’s not a big fan of eggs so we omitted three and added extra cheese plus a tablespoon of s.r. flour. There was a little mix left over which we extended with green lentils, coriander and cumin. Delicious!

  • Sharene

    Wow! Made these tonight for the first time. I cooked the quinoa in broth that I made from your recipe. My husband came into the house asking what was the wonderful smell-the coconut oil. He is a meat and mash man. A farmer. Well between him and my 18 year old son they couldn’t get enough. They are awesome! Thank you for yet another nourishing recipe.

    • Love to win over a meat and mash man! Really pleased you all enjoyed them. G x

  • Amy

    Another fantastic recipe Georgia! I have had a packet of quinoa sitting in my pantry wondering what to do with it. I’ve also never tried it before. Thanks for the extra cooking instructions too! My four year old asked why they were green and I told him that they were full of herbs from the garden (I used some basil and spinach). He really liked them. I’m yet to convince hubby to give them a try, but his friend who came over for dinner said they were really good, so I think I might have some luck next time 🙂 Thank you so much for helping me to increase the healthiness and variety in our food!

  • Sally

    These are so delicious and easy to make. Thanks so much,

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