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Garlic Thyme Quinoa Patties

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These simple crispy quinoa patties are so versatile. They’re a great meatless option that even meat eaters will love.

Ingredients

Units Scale
  • 2 and 1/2 cups cooked quinoa
  • 5 eggs
  • 1/2 cup grated Parmesan cheese
  • 3 whole meal bread slices, processed into breadcrumbs
  • 1/4 cup chives, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 large Spanish onion, finely chopped
  • 1 tablespoons fresh thyme, finely chopped
  • 1 teaspoon mild paprika
  • sea salt flakes to taste
  • olive oil to pan fry

Instructions

  1. Put all ingredients in a large bowl and mix well with a large wooden spoon until thoroughly combined.
  2. Scoop some mixture in the palm of your hands to shape a patties approximately 5cm in diameter and 1cm thick. This size will yield approximately 20 patties with the mixture you have. (You can make them smaller and thicker or large and flatter as per your preference.)
  3. Heat 1 tablespoon oil in a large frying pan on medium heat. Gently place 4-5 patties in the pan and shallow fry, cooking each side for 2 minutes before gently flipping over with a small spatula to cook the other side. Repeat till all patties are cooked. Use a tablespoon of oil each time you start cooking a new batch of patties.
  4. Serve hot or cold with ketchup and salad greens.

Notes

  • These are delicate patties and a tad tricky to shape as they may stick to your hands or fall apart in the pan. Gently handling will prevent them from falling apart. once one side is cooked, they become easier to manage and even flatten nicely for even browning.
  • If you find it impossible to work with them or shape them, try adding 1 tablespoon of plain flour to make them hold their shape.
  • Like any burger, meatball, or veggie pattie recipe – you need to be careful with your ingredients. There needs to be enough “sticking power” to help the patties hold their shape. Here are a few tips to help keep the quinoa patties together:
  • Make sure you have the right balance of veggies and bread crumbs. If you’re gluten free, make sure your bread crumbs are gluten free as well. I have never had luck making these without breadcrumbs.
  • Make sure you chop your veggies nice and fine. I find pulsing them in a food processor gets them to the right size. (As well as cuts down your work!) The smaller your veggies are diced, the better they will hold the patties together.
  • If you find your mixture is too wet, add a little more cooked quinoa and/or bread crumbs. Alternatively, if you find your mixture is too dry, add a couple drops of water.

Nutrition

Find it online: https://goingmywayz.com/garlic-thyme-quinoa-patties/