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.
Health benefits
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.
To celebrate the new upcoming school term…enter the coupon code LUNCH10 to receive 10% off ‘The Well Nourished Lunchbox’ ebook and bundles.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours, quinoa and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
Quinoa Patties
Ingredients
- 180 g quinoa (1 cup) washed very well
- 45 g parmesan cheese (½ cup) grated
- 2 clove/s garlic -peeled and crushed
- 1 bunch spring onion/s -white part finely diced
- 1 cup leafy greens -like kale, spinach, basil or another herb
- 60 g fresh breadcrumbs (1 cup) or gluten-free breadcrumbs
- 4 free-range or organic egg/s
- Pinch sea salt
- Ground black pepper -to taste
Method
- After washing your quinoa very well in a fine sieve to remove the bitter saponins, cook your quinoa (instructions here). Once cooked set aside to cool.
- In a food processor or powerful blender, grate your cheese and chop your garlic and spring onion. Set aside in a large mixing bowl.
- Now process your bread (works well from frozen) to a crumb. Add to the cheese mix.
- 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.
- Now mix all the ingredients together until well combined and season well.
- In a large frypan, add a good couple of tablespoons of coconut oil or butter (or a mix of both).
- Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil.
- Press down a little with the back of a spatula.
- Cook until the edges start to brown. Carefully turn and brown the other side.
- Eat immediately or allow to cool and store in the fridge.
Thermomix method
- 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.
- Set aside to cool and dry your TMX bowl.
- Process you cheese, garlic, and onion, 10 seconds, speed 4. Set aside.
- Make your breadcrumbs by processing frozen bread (broken into pieces), 10 seconds, speed 6. Set aside.
- Chop the leafy greens, 5 sec, speed 4. Add the eggs and process 5 seconds speed 4.
- 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).
- In a large frypan, add a couple of tablespoons of coconut oil or butter (or a mix of both).
- Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil.
- Press down a little with the back of a spatula.
- Cook until the edges start to brown. Carefully turn and brown the other side.
- 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
Store
- Store in an airtight container in the fridge.
- Can also be frozen.
- My kids love these in their school lunchbox.
- They can be eaten cold or re-heated in the oven or a sandwich press.
Variations
Gluten-free
Use gluten free bread or rolled quinoa.Dairy-free
Just omit the cheese (you can add in ¼ cup nutritional yeast for more flavour).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 or rate this recipe below.
Tracey says
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!
Georgia Harding says
They are simply delicious. i love spice, but I also love fresh simple flavours too, hope you enjoy. G x
Shelley Johnson says
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
Georgia Harding says
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 says
yum, this looks like a good xmas day breakfast for our vegetarian family! thanks.
Georgia Harding says
Funny I was thinking the same. A great special breakfast. G x
Kathy says
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!
Georgia Harding says
Glad you all liked it, G x
Sharene says
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.
Georgia Harding says
Love to win over a meat and mash man! Really pleased you all enjoyed them. G x
Amy says
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 says
These are so delicious and easy to make. Thanks so much,
Georgia Harding says
Glad you enjoyed G x
Megan Zigomanis says
Thanks for a fantastic vegetarian recipe Georgia. We love to have a few ‘meat free’ dinners a week and this is a perfect option to have on hand. They cooked beautifully, tasted amazing and held their shape nicely in the fridge for leftovers the next day. I followed the recipe exactly as written but might try some of the variations next time and add some extra vegetables!
Georgia Harding says
Thrilled you enjoyed it Megan. Thanks so much for your feedback and the star rating Gx
JUSTINE says
Amazing recipe with lots of flexibility for changing up the veg – today I made mine with spinach, broccoli, mushrooms 🙂
Georgia Harding says
Thrilled you enjoyed them and adding your own spin on them Justine. Thanks for sharing (and rating the recipe too) G x
Maddy says
Very Delicious!!
Georgia Harding says
Glad you enjoyed Maddy. Cheers for the feedback and 5 stars G x
Therese says
I love these patties – can hey be frozen? (not that I ever have any left to freeze!)
Georgia Harding says
Yes they can – store in an airtight container. They won’t be quite as crisp (but I reheat them in the sandwich press and this helps). So glad you love them Therese, thanks for rating the recipe too G x
Hayley Barker says
My 1 year old LOVES these!! Do they freeze well?
Georgia Harding says
Hi Hayley – that’s so awesome. Yes they will freeze well. You’d need to snap freeze them before putting them in an airtight container or separate using baking paper as they will stick if stacked on top of one another. Thanks for the feedback and for rating the recipe G 🙂