Quinoa patties, fritters, burgers, whatever you call them, are one of my favourite lunches. They are easy to make, especially in a large batch ready for the week ahead, and totally adaptable to what's in season and to what's in my fridge. Perfect with a salad and fried egg, these patties make a healthy and filling meal.
After picking up a beautiful bag of brussels sprouts at the market I knew they'd work so well in this recipe, adapted from gks. Adding garlic, lemon and mustard gives the patties a rich flavour and creamy texture. Serve with a salad of red cabbage, spinach, walnuts and fruit.
Ingredients, makes 6
1/2 cup / 100g uncooked quinoa, I use a mix of white, red and black.
1/2 cup / 40g oats
1 cup finely sliced brussels sprouts
1 clove garlic, finely chopped
Juice of half a lemon
1tsp dijon mustard
1/2 / 50g feta, crumbled
Salt and pepper
1-2 tbsp almond milk (optional)
Coconut oil for frying
Ingredients easily doubles to make 12
First rinse the quinoa, then place in a saucepan with 1 cup of water and a pinch of salt. Bring the water to a boil, then reduce to simmer, cover and allow to cook for 15-18 minutes. Allow the quinoa to cool as it mixes better with the other ingredients when at room temperature.
Give the brussels sprouts a quick wash. Cut the sprout in half, lay the flat side on the chopping board and thinly slice.
Place the quinoa, oats, brussels sprouts, garlic, mustard, feta, eggs and lemon juice in a large bowl. Season with salt and pepper and mix well. If needed, add a splash of almond milk to help bring the mixture together. Place in the fridge to set for 30 minutes.
Heat some coconut oil in a frying pan on a medium heat. Divide and mould the mixture in to six patties using your hands and add to the pan, two or three at a time. Cook for 3-4 minutes on each side or until golden.
For the salad, I used spinach, chopped red cabbage, a handful of walnuts, a scattering of dried cranberries, slices of apple and clementine and topped with a gooey fried egg.