Fresh fruit, vegetables and Real Food
Fresh fruit, vegetables and Real Food
Fresh fruit, vegetables and Real Food
Fresh fruit, vegetables and Real Food
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Quinoa Patties

I aQuinoa_Pattiesm in love with these… and make a multitude of different versions depending if I’m eating them for breakfast, lunch or dinner!

I suggest cooking a large batch of quinoa ie. 1-2 cups (with your favourite stock) and having this on hand at all times. Then you can whip up some patties in just a few minutes, or toss it through a salad for a protein packed nutritious lunch.

I cook quinoa in my rice cooker or you can do it on the stove top using the absorption method – (takes about 15 minutes). 1 cup quinoa to 2 cups stock. Don’t forget to wash it well first (or your quinoa will taste bitter!)

Our quinoa is Australian grown (yay!) and is super nutritious (more info HERE).

Inspired by this recipe from Well Nourished http://wellnourished.com.au/quinoa-patties/

I have put Georgia’s recipe below… and added my TIPS here

Quinoa patties ingredients2Other versions:

Chopped organic sundried tomatoes and feta OR left overs ie. roast pumpkin and peas

For BREAKFAST – make corn fritters by adding fresh cut corn cob (or a can) kernels.

Leave out the breadcrumbs entirely if you prefer.

VEGAN version… replace eggs with 2 tbspn chia seeds soaked in 6 tbspn water (for 10 mins). They will be a little more fragile, but still delicious.

Make little versions for lunchboxes!!

Ingredients

  • 1 cup of quinoa, washed well
  • ½ cup of 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
  • 1 cup of fresh bread crumbs (or gluten free breadcrumbs)
  • 4 eggs
  • Sea salt, a good pinch
  • Ground pepper, to taste

Method

  • Wash and cook quinoa then 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) and process 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 vege 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.