Quinoa Patties

These vegetarian quinoa patties are loaded with winter greens like chard, spinach, or kale. Gluten-free, dairy-free, and very easy, these are a great quick dinner option.

Course Autumn, Main Course, Mains, Spring, Summer, Winter

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings patties

Calories 55kcal

Author Alexandra Daum

Ingredients

300 grams (2 cups) cooked quinoa room temperature or cold
50 grams (2 cups) hardy greens* finely chopped
10 grams (½ cup) parsley finely chopped (a large handful)
30 grams (¼ cup) chickpea flour
3 large eggs
½ medium onion finely chopped (~70 grams)
2 cloves garlic minced
Zest of a lemon
Juice of a lemon ~3 tablespoons
2 tablespoons olive oil plus more for cooking
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dijon mustard
¼ teaspoon hot pepper flakes optional

Metric - Cups

Instructions

Add the quinoa, greens, parsley, chickpea flour, eggs, onion, garlic, lemon zest and juice, olive oil, salt, pepper, mustard, and pepper flakes to a large mixing bowl.
300 grams (2 cups) cooked quinoa, 50 grams (2 cups) hardy greens*, 10 grams (½ cup) parsley, 30 grams (¼ cup) chickpea flour, 3 large eggs, ½ medium onion, 2 cloves garlic, Zest of a lemon, Juice of a lemon, 2 tablespoons olive oil, ½ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon dijon mustard, ¼ teaspoon hot pepper flakes
Use a wooden spoon or spatula to mix very well, making sure no clumps of chickpea flour remain.
Heat a large frying pan over medium heat. Once the pan is hot, coat the base with a thin layer of oil.
2 tablespoons olive oil
Scoop portions of the quinoa mixture into the frying pan, about 2 tablespoons for each patty. It will be loose, but the eggs will hold it together. Use a spoon to shape the patties into rounder shapes if desired (before flipping).
Cook for 2-3 minutes on the first side, until golden brown, before flipping. Press down lightly with the spatula after turning. Cook the second side again for 2-3 minutes, until golden. Repeat until all of the mixture has been cooked.
Keep the patties in a warm oven before serving if you'd like, and serve with avocado or any dips and sauces you like. I often serve with tahini garlic sauce.
These will keep for a couple of days in the refrigerator in an airtight container, and freeze well. They are excellent both hot and cold.

Notes

* Spinach, rucola (rocket/arugula), chard, lacinato kale, and any other hardy greens you can find will work well here.

Storage: keep in a sealed container in the refrigerator for 2-3 days. The uncooked mixture can also be stored for one day in the refrigerator.

Freezing: place cooled patties in an airtight container and freeze for up to three months. Thaw in the refrigerator and crisp them up again in a frying pan before serving.

Nutrition