I found this recipe on pinterest a while ago and it’s one of my favorite dinners. The original recipe calls them quinoa burgers but when I see the word “burgers”, I think of meat and buns and this is totally different. The original recipe has sugar in the ingredients and I leave that out. I also add more vegetables and garlic powder.
Quinoa Patty Ingredients:
- 2 rounded cups cooked quinoa (see note below for cooking instructions)
- 3/4 cup shredded cheddar cheese (or other variety, if you prefer)
- 1/2 cup cottage cheese
- 2 medium carrots, finely grated (OR 1 cup shredded zucchini, squeezed dry)
- 3 eggs
- 3 TBL oat flour (I grind up rolled oats in my Magic Bullet) or whole wheat flour
- 3 green onions, including white parts, chopped
- 1/4 tsp black pepper
- 1/4 tsp ground cumin
- 1/8 tsp salt
- 1/4 tsp garlic powder
- Olive oil for frying
To cook quinoa:
- 1 cup uncooked quinoa (in this recipe I had part golden quinoa and part red quinoa. It doesn’t matter what kind you use)
- 2 cups vegetable broth or water
- 1/2 teaspoon salt
In a medium saucepan bring the 2 cups vegetable broth or water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes. This ends up making more than you need for the recipe but I’ve been using the left over for Toasted Quinoa Coconut Bars. It could also be added to salads or eaten plain.
In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, pepper, cumin, salt, and garlic powder.
Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 5 minutes on each side. It is important to fry these on a lower heat so they maintain the patty form and are easier to flip.
Tzatziki Sauce Ingredients:
- 3/4 cup plain yogurt (preferably greek yogurt for thickness)
- 1/2 cucumber, peeled and grated – squeezed of excess water
- 1/4 teaspoon garlic powder
- 1 teaspoon dried or 2 tablespoon fresh dill weed
- Kosher salt and black pepper to taste
In a small mixing bowl blend together the yogurt, grated cucumber, garlic powder and dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.