Ingredients
Quinoa Patties
- 1 cup (200 g) dry quinoa
- 1.5 cups (400 ml) vegetable broth
- 1 large carrot, finely grated
- ½ bunch parsley, finely chopped
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1.5 tsp curry powder (e.g., Madras, garam masala, or tandoori masala)
- ½ tsp salt (or more to taste)
- ½ tsp pepper (or more to taste)
- ½ cup (50 g) quick oats or breadcrumbs
- 1 tbsp potato starch or cornstarch (optional)
- 2 tsp oil (e.g., canola oil) + more for frying
To Serve
- Vegan herb dip (see broccoli nuggets recipe or blend herbs, plant-based yogurt, lemon juice, and seasonings)
- Sesame seeds (optional)
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly in a fine-meshed sieve. Drain well and add it to a pot with the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed.
- Prepare Vegetables and Sauté Aromatics: While the quinoa cooks, finely grate the carrot and finely chop parsley, onion, and garlic. Heat 2 teaspoons of oil in a small pan over medium heat. Sauté the onion for 2-3 minutes until translucent, then add garlic and cook for another minute until fragrant.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, grated carrot, chopped parsley, sautéed onion and garlic. Add curry powder, salt, and pepper. Stir well to mix all ingredients.
- Add Binding Agents: Sprinkle the quick oats and potato starch over the mixture and fold in until fully incorporated. Taste the mixture and adjust seasoning if needed. Let it rest for at least 10 minutes or refrigerate overnight to firm up.
- Form Patties: Lightly moisten your hands with water and shape the mixture into approximately 16 patties, each weighing around 50-55 grams.
- Pan-Fry Patties: Heat about 2 tablespoons of oil in a non-stick pan over medium heat. Carefully place the patties in the pan and cook without flipping for several minutes until the bottom is golden brown and crispy. Then flip and cook the other side until equally golden and crisp. This helps the patties hold together without falling apart.
- Prepare Herb Dip: While cooking the patties, blend your choice of fresh herbs with plant-based yogurt or a similar vegan base, lemon juice, and seasonings until creamy and smooth.
- Serve: Sprinkle sesame seeds over the patties if desired. Serve warm with the vegan herb dip on the side. These patties can also be enjoyed as a side with salad, in a Buddha Bowl, or wrapped in vegan naan or flatbread.
Notes
- Use quick oats or breadcrumbs for binding; oats keep it gluten-free while breadcrumbs may introduce gluten depending on type used.
- Allowing the mixture to rest helps patties hold their shape better during frying.
- You can adjust spices to taste; curry powder can be swapped with preferred seasoning blends.
- If you want fluffier patties, potato starch or cornstarch helps as an optional binding agent.
- Use a non-stick pan and moderate heat to avoid burning and ensure even crispiness.
- Leftover patties can be refrigerated for up to 3 days and reheated in a pan or oven.
- For gluten-free diet, ensure breadcrumbs are gluten-free or stick with oats.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American, German
- Diet: Vegan, Gluten Free
