Quinoa Crunch Patties

Quinoa Crunch Patties

Ingredients

  • 3 Cups cooked quinoa
  • 1 red onion
  • 2 cloves garlic minced
  • 1 grated courgette
  • 1 tbsp tomato purée
  • 2 tbsp olive oil
  • 8 basil leaves
  • Sea salt

Sauté finely chopped onion with garlic in olive oil on low heat for 7 minutes. Add courgette fry for further 10 minutes until everything is very soft but not browned. Tip into large bowl with quinoa and a few ripped basil leaves.

With wet hands form small, flat patties with approx 2 tbsp of mixture. Heat oil in pan and fry on medium heat for a few minutes on each side until crispy and formed. Scatter with remaining basil. Serve with big salad.

 

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3 Comments

  1. What’s the tomato puree for? I don’t see it in the instructions!

    • Lizzie King

      Hi there, sorry you didn’t have much joy. I’m not sure? I moulds them together very firmly into my hands. Compacted completely. Works even better with chilled mix. And then when they cook leave to brown fully and so the crust forms and they will be stuck together. Hope that helps. X

  2. Sorry to post another question already! I just tried making these (adding the tomato puree to the onion and courgette mix before I stirred in the quinoa) and they did not hold together at all. After the first few, I tried adding a beaten egg to the remaining mix and it was slightly better but the patties are still very crumbly. There is no way you could pick one up and eat it with your hands. What did I do wrong? The ‘crumbs ‘ are very tasty but I really wanted a lunchbox snack for my toddler.

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