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.
Adapted from Smitten Kitchen and 101cookbooks
Cook quinoa according to instructions on package. Typically this would be simmering 1/2 cup uncooked quinoa in 1 1/2 cups of water for about 15 minutes in a covered pot.
In a large bowl, combine all of your ingredients for the broccoli and quinoa patties (except for oil).
In a large pan, heat up oil over medium-high heat.
Take 1/2 cup of the patty mixture and shape it into a flattened ball in your hand.
Fry in pan until golden brown, about 4-5 minutes each side.
Serve with garlic yogurt.
Combine all ingredients in a small bowl. Taste and adjust seasoning.
Broccoli and Quinoa Patties was last modified: January 24, 2015 by