These golden-brown quinoa patties offer a perfect blend of nutty flavor and satisfying crunch, complemented by a silky tahini sauce. Ready in 40 minutes, they're ideal for a protein-rich vegetarian dinner or meal prep.
Ingredients
For the Patties:
- 2 cups cooked quinoa, cooled
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup finely grated Parmesan
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 medium carrot, grated
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp olive oil for frying
For the Tahini Sauce:
- 1/3 cup tahini
- 1 lemon, juiced
- 1 garlic clove, minced
- 1/4 cup water
- Salt to taste
Instructions
- Mix cooled quinoa with eggs, breadcrumbs, Parmesan, garlic, parsley, carrot, and seasonings in a large bowl. Let rest for 5 minutes to help binding.
- Form mixture into 12 patties, about 1/3 cup each. Press firmly to ensure they hold together.
- Heat olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crispy.
- While patties cook, whisk together tahini sauce ingredients until smooth. Add more water if needed for desired consistency.
- Serve patties hot with tahini sauce drizzled on top.
Storage
Store patties in an airtight container for up to 4 days. Reheat in a skillet or oven at 350°F for best results. Sauce keeps separately for up to 1 week.
Tips
- For extra binding, refrigerate formed patties for 30 minutes before cooking
- Keep patties uniform in size for even cooking
- Don't overcrowd the pan when frying
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