Extra tasty crispy Quinoa Patties
½ Cup Quinoa (Australian grown) – I like the tri colour one for a bit of pizzaz!
1 ½ Cups of water
1 tsp Vege stock powder
2 eggs beaten or Chia seed egg replacement mix* (see notes)
½ Cup of grated cheese
1 finely chopped onion
2 cloves of crushed garlic
3 Tbsp rice flour (or another flour or your choosing)
Salt & pepper to taste
Fresh herbs – Parsley & Rosemary is tasty
Coconut oil for frying
Add the Quinoa & stock to the water & boil until the water has gone & the quinoa tails have come out, around about 20mins. It is a bit like the rice absorption method. Set aside to cool.
Cook the onion & garlic until soft in a little coconut oil & the add to the cooling quinoa.
Add the cheese, flour, herbs, eggs or chia mix, salt & pepper & mix it together until combined.
If the mixture is too dry add a little coconut oil, if too wet add a little more flour – you want the mix to form nice balls that stick together in your hand, so play with this a bit.
If you have time pop the mix in the fridge for 20mins as it will make it easier to form balls & hold together in the pan.
Heat your frying pan on a medium heat, a cast iron one works a treat & will give you a lovely crispy finish….the crispy is the key.
Take about a tablespoon of the mix & roll into a ball press flat & add to the pan.
Continue until the pan is full…but not too full, you need space to turn those puppies over!
Cook until crispy on each side. I like a low to medium heat as they crisp up much nicer without getting burnt bums.
Remove from pan, set aside & continue until they have all been cooked.
Full your belly with their goodness.
*Chia seed egg replacement - Mix 2 tsp of chia seeds into 4 tsp water & soak for 5mins; the chia seeds add extra protein & are what i like to call, natures little brooms…excellent to keep things ticking along. I say biff a handful in even if you are binding them with eggs for extra goodness!
I recommend you make a double batch (or triple if you eat them as you are cooking them like me)
Adapted from From the recipe of Heidi Swanson