January 24

Patties are a whole category of dinner recipes that I love. They are endlessly versatile. You can take whatever vegetables are hanging out in your fridge, combine it with some grains (or not) and spice it up however you choose. But it’s one of those dishes that I always have to pull up a recipe for. The worst (and far too common problem) is putting together all of your ingredients, placing some patties in the pan, and having it all fall apart (literally). While they’re usually still edible, it’s a total pain and the texture is all wrong. That’s why having this broccoli and quinoa patty recipe in my back pocket is so important.

The thing I love about these patties is that you get a good amount of texture and chunkiness from the broccoli and tons of substance from the quinoa. They are not too delicate to cook with the egg and flour binding them together and easily become crispy and golden brown on the outside. You can break them up into chunks and eat them in a salad, add them to a wrap or between a bun, but I like to eat them all on their own with a generous dollop of garlicky yogurt on top. This yogurt sauce is my go-to for so many dishes and it works perfectly here. It’s fresh, tangy, and adds a punch of flavour.