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Basil Quinoa Patties (Gluten Free)

I was shopping in Choices yesterday, and in a moment of hunger (I know, I know, you should never grocery shop hungry) I purchased three of their quinoa patties from the deli. I didn’t really think about the price, and my jaw dropped at the checkout stand when I realized that my three measly patty-snacks totalled nearly $10!

Knowing I could make them for a fraction of the price, I decided to start experimenting with a recipe so I could have these little delights available in my fridge whenever I was in the mood for a quick snack.

Quinoa patties are great as a multi-use snack and can compliment many meals. They add texture and protein to rice bowls, substance to lettuce and collard/chard wraps (as shown above) and they are a great addition to salads of all kinds. Not only do they add body and flavour, but they are packed with protein and fibre.

Here is my first crack at the recipe (which I was pretty darn pleased with):

Ingredients:

2 cups of cooked quinoa

2/3 cup of brown rice flour

1/2 can of chickpeas

1 large carrot, grated

1/2 cup of basil leaves, chopped (loosely packed)

1 shallot, finely chopped

3 spring onions, finely chopped

1/2 – 1 tsp of celtic sea salt

Freshly cracked pepper

2 tbsp olive oil

Method:

Combine all ingredients in a food processor or blender and pulse chop until everything is blended well but not to the point of creamy. Leaving it a bit chunky adds to the texture.

I was using my convection oven, so I made a small batch of 6 patties to start. Lightly oil your pan, form patties to your desired size (mine were about 3″ in diameter) and press them with a fork. If you want them crispy, make them a bit thinner. Drizzle with olive oil and a bit of cracked salt. Bake at 375 for 30-40 minutes, testing at 30 to see how they’re doing. If you have a super-oven, check at 25.

The picture shown above is drizzled with a simple tahini sauce of 2 tbsp tahini, juice of 1 lime, 1 tsp gf tamari and 1 tbsp olive oil and served on top of rainbow chard with peppers and cucumbers.

I now have about two batches of batter left that I can make fresh throughout the week. The batter will last for about five days in the fridge, or you can freeze individual patties to unthaw as you go, which will make them last much longer.

Mix and match, experiment, and let us know which ways these delicious little patties worked for you!

Love,

~The Vegan Project

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