Carrot & Kale Quinoa Patties

Recipes / Little Meals

Ingredients
olive oil

220 g (1 ½ cups) cooked quinoa

equates to ½ cup uncooked quinoa

2 eggs*

60 g (1 cup) kale, finely chopped

equates to approximately three leaves

40 g (1/2 cup) rolled oats, ground into flour**

60 g (1/2 cup) carrot, finely grated

equates to half of one large carrot

20 g (1/4 cup) pumpkin seeds

5 g (1/4 cup) fresh basil, finely chopped

10 g (1/4 cup) parmesan, grated***

40 g (1/4 cup) onion, finely diced

equates to half a small onion

1 clove of garlic, minced

1 tbsp tahini

salt and pepper

 

 

Method

Preheat the oven to 200 C.

 

Line a baking tray with baking paper.

 

Heat the oil in a frying pan over a medium heat and cook the onions for five minutes or until soft. Add the garlic and cook for a further two minutes.

 

Combine all ingredients, including the cooked onion and garlic, together in a large bowl. Stir well until the mixture comes together.

 

With wet hands, shape mixture into ¼ cup patties. Pack tightly so they will hold together better. Place onto lined baking tray.

 

Bake for 15 minutes then turn and bake for a further 10 minutes or until golden.

 

Allow to cool for 5 minutes then enjoy. Leftovers can be stored in the fridge to up to 5 days. Enjoy cold or to reheat, preheat a frying pan, and cook patties for about 3 minutes on each side in a little bit of oil.

 

 

Notes
*To make an egg-free version, replace the 2 eggs with 2 tablespoons ground flaxseeds and 6 tablespoons of water. Allow mixture to soak for
10 minutes before combining with the other ingredients.

 

**For a gluten-free patty, use gluten-free oats

 

***Substitute the grated parmesan for 10 g (¼ cup) nutritional yeast (as well as the eggs for flaxseed mixture) for a vegan patty.