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  • Writer's pictureBeans van Zyl


Updated: Apr 26, 2020

These patties are really delicious and packed with protein from the quinoa. I love making a large pot of quinoa or any grain like millet, brown rice, buckwheat on a Monday and then on a Tuesday I’ll make these quinoa patties using the leftovers.

Adults and kids alike will love these, either dressed as a burger or eaten as is, dipped in your favourite sauce. I'm sure you won’t even miss your meat in this meal.

These delicious quinoa patties are one of the first things that I made for my husband while we were dating. He absolutely loved them and they are still one of our favourite meals.


Makes 10-15 patties (size dependent)

1 cup (200g) quinoa or

2 1/2 cups cooked quinoa

4 eggs

2 slices of bread, made into crumbs

1/3 cup quick cooking oats

1/2 cup parmesan grated

1/3 cup chives, chopped

2 garlic cloves, finely chopped

1 spring onion, finely chopped

1 Tbsp fresh thyme leaves, chopped

Salt and pepper

Coconut oil for frying

Pour the quinoa into a pot and cook it according to the package instructions (about 15 minutes). Pour all of the ingredients into a large bowl and mix well, until combined. Make patties by scooping a handful of the mixture out and shaping it into a pattie. Heat 1 tablespoon of coconut oil in a non stick frying pan and add about 4 patties (depending on the size of the pan) at a time. Fry for 2-3 minutes, flip them over and fry for a further 2-3 minutes, until they are lovely and golden.

Eat them on a bun with all of your favourite toppings, or in a bowl of roasted vegetables, salad leaves, roasted chickpeas (page) and drizzled with tahini, lemon juice and olive oil.\

Kids corner: Get your kids involved in mixing the pattie mixture. You can even let them mix it with their hands (remember to always wash hands first). They will also love helping to shape the pattie, they may just need a little help depending on their age. My kids always grate the parmesan cheese for me and I let them grate a little extra so that they can snack on it while we’re cooking.

Tip: I love cooking a large batch of quinoa (or millet, brown rice, buckwheat) and keeping it in the fridge to add to our meals throughout the week. This way it is easy to come up with dinner in less than 30 minutes, just add it to salads, soup, lasagne, even try adding it to your morning pot of oats.

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