Quinoa patties are a great high protein alternative to bread or hash browns in the morning. Crispy on the outside and soft in the middle. They are also surprisingly meaty tasting, so are great for moulding into sausages, burgers or quinoa balls to use in so many other dishes.
Today, to go with the patties I have made smoked chilli fried green tomatoes from the garden, wilted spinach with a touch of butter and soft and creamy scrambled eggs. Recipe adapted from Naturally Ella, who bakes her quinoa patties instead of pan fries. Just bake in an oven at 220°C/ 425°F for 10-15 minutes on each side. This will give a dryer, crispier texture which is equally as delicious! The below recipe serves 4.
- 200g/ 1 cup Quinoa (cooking instructions at bottom of page)
- 100g/ ½ cup Bread Crumbs (or stale bread crusts removed)
- 50g/ ¼ cup Walnuts
- 1 Clove Garlic
- 2 Large Eggs
- ½ tsp Smoked Paprika
- Small Handful Fresh Oregano
- 25g Feta Cheese (optional)
- Sea Salt & Black Pepper
- Olive Oil
- Cook the quinoa as per the instructions below.
- Blitz the walnuts into a rough meal, then repeat for the stale bread if required.
- Peel and crush the garlic clove and finely chop the fresh oregano.
- In a bowl, combine the cooked quinoa, bread crumbs, walnuts, salt, pepper, crushed garlic, paprika, crumbled feta (if using) and oregano. In a separate bowl, whisk the eggs and pour into the mixture, stir until well combined. Let sit for 5 minutes.
- Place a large frying pan over a medium heat and add 2 tbsp olive oil.
- Wet your hands and scoop out mixture into roughly golf-ball size spheres and flatten thin patties. They should be very easy to shape and handle.
- Place in the pan and cook for 10 minutes on each side until golden and crispy on the outside, but soft and fluffy on the inside.
How to cook perfect Quinoa
- 200g/ 1 cup Quinoa
- 400ml/ 2 cups Vegetable Broth/ Water
- Pinch Sea Salt
- Place the quinoa in a sieve and rinse thoroughly with cool water for at least 2 minutes. Rinsing quinoa removes its natural coating, saponin, which can make it taste bitter or soapy.
- Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
- Add liquid and bring to a boil. Stir in the liquid and the salt and bring to a rolling boil.
- Lower heat and cook covered for 15 minutes.
- Turn off the heat and let stand for 5 minutes, covered.
- Fluff the quinoa gently with a fork and serve. You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.