I just love experimenting with veggie patties because there are so many varieties to play with.
But because I happened to have cooked quinoa and spinach in my fridge, I tested out this pattie out.
Swap the spinach for kale
Make them dairy free by swapping the Parmesan cheese for nutritional yeast.
If you prefer to bake them, Bake in a preheated oven 375 for 8 to 10 minutes on each side.
These quinoa patties are vegetarian and packed with protein and nutrients. Not to mention delicious and super easy to put together!
1 cup uncooked quinoa
2 cups water
4 eggs, whisked
1/3 cup Parmesan cheese*
3 large scallions, sliced thin
3 cloves garlic, minced
1/2 teaspoon kosher salt
1 cup steamed spinach, chopped (frozen is fine)
1 cup of almond flour - I seasoned the flour with spices (paprika, salt, black pepper and garlic powder)
1 teaspoon olive oil
Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer.
Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.
In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and seasoned almond flour. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties 1/4 cup each.
Heat the oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.
You can serve these with a bun like a burger. Over a salad or even for breakfast topped with a fried egg!