Quinoa Veggie Patties
These quinoa veggie patties really are to kill for! My family most certainly didn’t think they would like them. This recipe will make approximately 6 patties at a size of around 3-4 inches a piece. I doubled the recipe and made ten 5 – 5.5 inch patties so I can have five for the next day!
Before you even get started I do have to point out you’ll need a food processor for this. I remember, before I got mine, I wanted to do this recipe so bad and couldn’t! When I finally DID get mine I whipped out this recipe, dove right in and my family absolutely loved it!
The biggest draw back to this meal is it takes a long time to make, I won’t lie to ya! I was told the entire thing can be done in 30 minutes… NO WAY! But the reward is well worth the work. Also making extra mix and patties for the next day or to freeze is a great idea. You can eat these things hot as a veggie patty for dinner, cold on top of a salad for lunch or even crumbled and re-cooked in olive oil for a nice “hash-brown-like” breakfast.
To make this recipe much easier, prepare the quinoa in advance so it is cooled a bit. Working with it piping hot is a serious drag. If you aren’t quite sure how to prepare it check out: Cooking Quinoa in 3 Easy Steps.
- 2 tsp extra virgin olive oil
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup fresh parsley leaves
- 1/2 tsp dried thyme leaf
- 1/2 tsp ground cumin seed
- 1 tsp ground coriander seed
- 1/2 tsp paprika
- 1 3/4 cups cooked quinoa (pronounced KEEN-wah)
- 1 cup cooked chickpeas (also called garbanzo beans)
- 4 Tbsp wheat flour
- 1 tsp sodium-free soy sauce
- 2 Tbsp tahini
- 1/2 tsp salt or to taste (optional)
- 1/2 tsp fresh ground black pepper or to taste (optional)
A Tip To Make Things A Bit Easier: measure as many ingredients as you can in advance and you’re cooking experience won’t be a hassled experience.
First step is to finely chop the celery, carrot and sweet red pepper, place in a bowl and set to the side. Finely chop parsley in advance and add it to the thyme leaf measurement, set aside. Measure and combine the cumin, coriander, paprika, place in a small bowl and set aside. Now reserve a 1/2 cup quinoa, 1/2 cup chickpeas and place those, as well, off to the side. You will be hand smashing those in the near future. Heat oil in a wok or frying pan over medium heat.
Saute the vegetables for approximately 5 minutes. Add your blend of cumin, coriander, paprika and stir for an additional one minute. Remove from heat and set aside. Now is the fun “smashing” part. Grab the bowl, make sure it’s a big bowl because you’ll be mixing everything in that bowl at the end, that contained the 1/2 cup chickpeas and 1/2 cup quinoa and mash the contents with a fork. If you’d like to use a spoon make sure you have a dog, cat or other pet that will eat food off of the floor because you’ll be launching chickpeas all over the kitchen.
Add the veggies, parsley, thyme leaf, the quinoa & chickpeas you haven’t mashed yet, and the flour to a food processor. Process just until the mixture clumps together. Don’t over-mix.
Now add the contents of the food processor, along with tahini, soy sauce and salt & pepper (optional) into the bowl with the already mashed quinoa and chickpeas. If the mixture is too dry to create a patty, add a tiny bit of water. For best results chill the mixture for an hour to an hour and a half before forming it into patties.
Divide burger mix into 6 equal balls and flatten into 3 – 4 inch patties. Fry in a little extra virgin olive oil on medium heat. I had to pay attention to them in the beginning until I got the feel of whether or not they are going to stick to the pan, where is the hot spot on my cheap-ass stove etc. and it ended up being, for me, around 3 minutes on each side once then 5 -7 minutes on each side a second time until browned and firm.
Hopefully yours will be much easier to control then mine. If you would like to freeze them uncooked make sure you place wax paper between the patties. Bake or fry ‘em when you’re ready, they don’t have to thaw first!