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Quinoa and Greens Patties

These wholesome Quinoa and Greens Patties combine nutty quinoa with vibrant greens and herbs for a deliciously crispy exterior and soft center, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 patties
Course: Appetizer, Main Course
Cuisine: Gluten-Free, Vegetarian
Calories: 85
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 grams 300 grams cooked quinoa, room temperature or cold Use a quality variety like Royal quinoa for a nutty flavor.
  • 50 grams 50 grams hardy greens, finely chopped (kale, spinach, or Swiss chard) Be sure to wash your greens before chopping!
  • 10 grams 10 grams parsley, finely chopped A fresh bunch is best; it adds a lovely burst of flavor!
  • 30 grams 30 grams chickpea flour I like to use Bob's Red Mill for its quality texture.
  • 3 large 3 large eggs Organic or free-range can add more flavor and nutrients!
  • ½ medium ½ medium onion, finely chopped (about 70 grams) A sweet onion works great for added depth.
  • 2 cloves 2 cloves garlic, minced Always fresh! It’s essential for flavor.
  • 1 zest Zest of 1 lemon Make sure to zest before juicing! The oils in the peel add a lot of flavor.
  • 3 tablespoons Juice of 1 lemon (about 3 tablespoons) The fresh juice brightens the whole dish!
  • 2 tablespoons 2 tablespoons olive oil, plus more for cooking I prefer extra virgin for its rich flavor.
  • ½ teaspoon ½ teaspoon sea salt Taste and adjust as you go!
  • ½ teaspoon ½ teaspoon black pepper
  • ½ teaspoon ½ teaspoon Dijon mustard Adds a subtle tang that elevates the patties!
  • ¼ teaspoon ¼ teaspoon hot pepper flakes (optional) Add this if you like a kick!

Method
 

Preparation
  1. In a large mixing bowl, combine the cooked quinoa, hardy greens, parsley, chickpea flour, eggs, onion, garlic, lemon zest, lemon juice, olive oil, sea salt, black pepper, Dijon mustard, and hot pepper flakes. Mix thoroughly until there are no clumps of chickpea flour.
  2. Set a large frying pan over medium heat and coat the base with a thin layer of olive oil.
  3. Scoop portions of the mixture into the frying pan—about 2 tablespoons for each patty. Shape them into round or oval shapes if desired.
  4. Cook for about 2-3 minutes on one side until golden brown. Flip the patties gently and press down lightly with a spatula. Cook for another 2-3 minutes on the second side until golden and crispy.
  5. Continue with the remaining mixture, adding more oil as needed—don’t overcrowd the pan!
  6. Once cooked, keep the patties warm in an oven set to low until ready to serve.

Notes

These patties can last up to 4 days in the fridge. They freeze beautifully, allowing for meal prep.