Vegetarian Quinoa Patties
Main Dishes | Author's cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
13
🍽️ Servings
3
Description
Vegetarian quinoa patties
Ingredients
- Quinoa - 2.5 oz
- Chickpea - 7.1 oz
- Garlic - 2 cloves
- Onion - 1 head
- Oyster Mushrooms - 2.5 oz
- Tahini - 1 tablespoon
- Meyer Lemon Juice - 1 tablespoon
- Parsley - 2 sprigs
- Cilantro - 2 sprigs
- Vegetable Oil - 1 fl oz
- Corn Flour for Polenta - to taste
- Ajvar - to taste
- Soy Vanilla Milk - to taste
Step by Step guide
Step 1
Rinse the quinoa several times in warm water. Drain it in a fine sieve, transfer it to a pot, and add water (the water should be twice the amount of quinoa). Season with salt. Cook the quinoa until ready according to the package instructions; this should take no more than 30 minutes.
Step 2
You can use canned chickpeas, or you can soak and boil dried chickpeas until soft. Remove the skins from the chickpeas.
Step 3
Blend the chickpeas in a blender or mash them into a puree.
Step 4
Finely chop the onion and garlic. Trim the tough stems from the oyster mushrooms and cut them into small pieces.
Step 5
Heat vegetable oil in a skillet and sauté the garlic and onion until lightly golden.
Step 6
Add the mushrooms and sauté until they release their moisture and become golden brown.
Step 7
Combine a third of a cup of cooked quinoa, the entire chickpeas, and half of the sautéed mushrooms with onions and garlic. Add tahini and lemon juice to the mixture. Season with salt and pepper. Blend everything in a blender until it reaches a smooth, thick consistency.
Step 8
Add 2/3 cup of whole cooked quinoa (use the remaining quinoa in other dishes), add the remaining mushrooms, and mix the mixture well again.
Step 9
Divide the mixture into six equal parts, roll them into balls, and slightly flatten them to shape into round patties. Coat in cornmeal.
Step 10
Transfer the patties to a baking sheet lined with parchment paper, brush them with vegetable oil, and place in an oven preheated to 464°F for 7–10 minutes. Alternatively, fry in a skillet with vegetable oil until golden brown. Serve with ajvar and yogurt.
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