Katharina Kjeldgaard: Quinoa patties
By Katharina Kjeldgaard
I’ve always loved quinoa patties. They’re a wonderful vegetarian alternative to traditional burgers, with a lovely crisp exterior and a juicy centre. The best thing about them is that they can be varied endlessly with different spices and flavourings. These quinoa patties are packed with flavour from smoked paprika, garlic, tomato purée and mustard, giving them a perfect balance of spicy, sweet, and slightly tangy.
Tip: You can also shape the mixture into small fritters instead of full-size patties. This recipe makes about 20–25 mini fritters, which are perfect as snacks, sides, or for lunchboxes.
Amount: 8
Easy to make
Time: 40 minutes
Ingredients:
175 g uncooked red quinoa
1 onion
3 cloves garlic
2 tsp ground ginger
2 tsp smoked paprika
0.5 tsp sea salt
1 tsp freshly ground black pepper
40 g rolled oats
60 g wheat flour
2 eggs
2 tsp soy sauce
1 tbsp tomato purée
2 tsp dijon mustard
oil for frying
Instructions:
Cook the quinoa in lightly salted water according to the instructions on the package. Strain well once done, to remove as much liquid as possible.
Finely chop the onion and garlic so your quinoa patties become uniform in texture. Add the onion and garlic to a large bowl, followed by the ginger, smoked paprika, sea salt, and pepper.
Add the soy sauce, tomato purée, mustard, quinoa, oats, flour, and eggs.
Mix everything and let the mixture rest in the refrigerator for at least 10 minutes.
Shape the patties with your hands. The mixture may be a bit sticky, but lightly wet hands to make it easier to handle. The patties will also firm up once cooked.
Fry the patties over medium heat in a pan with plenty of oil.
Cook them until golden, about 3–5 minutes on each side.
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