These delicious quinoa patties, also known as quinoa cakes, are a healthy and versatile dish perfect for any meal. Packed with vegetables and protein-rich quinoa, they are not only tasty but also nutritious. Enjoy them warm with a side salad, as a sandwich filling, or with your favorite dipping sauce.
Ingredients:
Quinoa:
- 1½ cups (260g) quinoa
- 3 cups (720ml) water
Vegetables:
- 1 carrot, grated
- 1 zucchini, grated
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1/4 bunch parsley, finely chopped
Others:
- 4 eggs, beaten
- 1/2 teaspoon salt + additional for seasoning
- 1/2 teaspoon black pepper
- 5 tablespoons (75ml) olive oil (divided for cooking and sautéing)
- Flour (optional, if needed for binding)
Instructions:
1. Cook Quinoa:
- Rinse quinoa under cold running water to remove saponin.
- In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and quinoa is tender.
- Remove from heat, let sit covered for 5 minutes, then fluff with a fork and allow to cool slightly.
2. Prepare Vegetables:
- Grate the carrot and zucchini. Wrap them in a clean kitchen towel and squeeze to remove excess moisture.
- Heat 2 tablespoons of olive oil in a frying pan over medium heat. Sauté the chopped onion and crushed garlic until translucent. Add the grated carrot and zucchini and cook for a few minutes until softened. Set aside to cool.
3. Mix the Patties:
- In a large mixing bowl, combine cooked quinoa, sautéed vegetables, chopped parsley, beaten eggs, 1/2 teaspoon salt, and black pepper. Stir until well combined. The mixture should be moist and sticky enough to form into patties. If too dry, add another beaten egg or a little water.
4. Form Patties:
- Shape the mixture into round, flat patties about the size of a burger. You should get about 12-15 patties depending on size.
5. Cook Patties:
- Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat. Cook patties in batches, adding more oil as needed. Fry each patty for about 4-5 minutes on each side or until golden brown and crispy.
6. Serve:
- Serve the quinoa patties warm with a side salad, as a sandwich filling, or enjoy them as is with a dollop of yogurt, sour cream, or your favorite dipping sauce.
Serving Suggestions:
- Serve with a fresh green salad and a lemon vinaigrette.
- Use as a filling for burgers with lettuce, tomato, and your favorite condiments.
- Pair with a yogurt-based dipping sauce or hummus.
Cooking Tips:
- Ensure you squeeze out as much moisture as possible from the grated carrot and zucchini to prevent the patties from becoming too wet.
- If the mixture is too wet, you can add a bit of flour to help bind it.
- These patties can be made ahead and frozen for a quick meal option. Simply reheat in the oven or on the stovetop.
Storing Recommendations:
- Store leftover patties in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the cooked and cooled patties on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They can be stored in the freezer for up to 3 months.
Nutritional Information (Per Serving):
- Calories: 120
- Protein: 5g
- Carbohydrates: 12g
- Dietary Fiber: 2g
- Sugars: 1g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 60mg
- Sodium: 160mg
FAQs:
Q: Can I make these patties vegan? A: Yes, you can use a flax egg or chia egg as a substitute for regular eggs to make the patties vegan.
Q: Can I bake these patties instead of frying them? A: Yes, you can bake the patties at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
Q: What can I use instead of quinoa? A: You can use cooked couscous, millet, or bulgur as a substitute for quinoa.
Q: How do I prevent the patties from falling apart? A: Make sure to squeeze out excess moisture from the vegetables and, if necessary, add a bit of flour to help bind the mixture.
Recipe Summary:
- Total Calories: 1440
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Number of Servings: 12