I’m one of those annoying quinoa fanatics. I spend time looking up different things to do with it, I’ve used all the exciting colours and usually have them on hand. It’s like a vegetarian cheat code for easy protein and iron and calcium and all things that are good.
So, I love it and, despite flipping things being one of my great cooking weaknesses, I quite like these patties. They’re fairly quick to cook up, a good use of left over quinoa and are one of the few patties or burgers I’ve found that doesn’t involve using a food processor. They’re loosely based on these ones but I found that recipe a bit bland so took the basic idea and ran with it.
- 2 cups cooked quinoa
- 1 diced onion
- 2 tsp garlic paste or 2 cloves crushed garlic
- ½ cup peas
- 1 capsicum, diced small
- 1 carrot, grated
- 1 zucchini, grated
- ½ cup grated cheese
- 1 cup steamed cauliflower (mashed)
- ½ cup spring onions
- 3 eggs
- ½ cup plain flour
- 1 tbsp cumin
- 1 tbsp white sugar (or other sweetener)
- Salt and pepper to taste
- Oil for frying (I used rice bran but canola would be fine)
- Place all vegetables, cheese and spices in a large mixing bowl, add quinoa, one egg, some of the flour and stir. I had a very organic ratio going as I made these – mainly because I couldn’t fit everything in the one bowl and still stir it. You want the mixture to be a little stiff rather than runny.
- Heat oil in frying pan and use a tablespoon to create patties (for reasons of messy hands rather than portioning or shaping!). Fry until golden– about 2-3 minutes each side.
- Rinse and repeat, replenishing your mix with flour, eggs, and other mix bits you couldn’t fit in the bowl as you go.
Tip: If you are doing the replenish bowl mixing version like I was it’s important to keep topping up the spices and salt/pepper as well. These burgers get really bland, really fast – err on over-spiced rather than under.