Vegetarian and gluten free, these easy quinoa patties made with goat cheese, lemon zest and mint are very refreshing. To serve with a yogurt sauce and a side of salad.
Veggie patties are my thing. I love making them and always try to come up with new recipes. One of the most popular recipes of all times on the blog is indeed my Spinach and feta quinoa pattie recipe that I published in the very beginning of Del’s cooking twist in 2013. Many of you have tried it and it has since become a classic in their house, as it has become in mine too.
Among other vegetarian patties recipes, make sure you check my sweet potato veggie burgers and my red lentil patties, that I usually serve with a delicious garlic-herb tahini sauce. The cool thing with patties is that it is quite easy to prepare as you mix everything, then you shape into balls and flatten with your hands. Then you can either cook them on both sides in a frying pan or bake them in the oven for a slightly healthier version. If you go for the second option though, your patties will be a little bit drier so I suggest you drizzle some yogurt sauce over.
Quinoa patties are maybe my favorite ones though, as there are so many ways to make them. Unlike my previous quinoa pattie recipe, this one is entirely gluten free (no breadcrumbs added, only quinoa). As for the flavors, I went for goat cheese that I paired with mint and lemon zest, giving a very refreshing flavor to the patties.
For extra crunchiness (quinoa is kind of crunchy on both sides of the patties), I added a handful of slivered almonds. Almonds are also very nutritious, loaded with healthy fats, fiber, protein, magnesium and vitamin E. Their health benefits include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. But most importantly, their pair very well with the goat cheese here!
As advanced as it looks, the recipe is actually quite easy and it didn’t take me long to prepare the patties from A to Z. If you happen to have any pre-cooked quinoa leftovers, just use them and it gets even easier as you only need to mix all the ingredients in a large mixing bowl before shaping into patties or why not into small balls instead. They can be very fun too, and it’s also a good way to wrap them inside a slice of pita bread garnished with extra salad and a drizzle of yogurt sauce.
Perfect for hot summer days, you can enjoy the patties warm, lukewarm or even cold. Whatever you go for, make sure you serve them with a side of greens and some sauce to dip in, such as a homemade lemon yogurt sauce or just a spoonful of sour cream. This recipe makes up to 10-12 patties, but you can easily keep them in the fridge in a airtight container for up to 5 days. They are also easy to freeze so you can also simply prepare them in advance. Bon appetit!
- 1 cup (200g) uncooked quinoa (OR 2 ½ cups pre-cooked quinoa)
- ¾ cup (80g) rolled oats, gluten-free
- 2 large eggs
- 7 oz (200g) fresh goat cheese, crumbled
- 1 cup (150g) fresh mint leaves, chopped
- ½ cup (75g) slivered almonds
- 1 lemon (juice + zest)
- Salt & pepper
- Olive oil for frying
- Cook the quinoa: in a medium-size saucepan, place 2 cups (500 ml) water, rinsed quinoa and a pinch of salt. Bring to a boil, lower the heat to a bare simmer and gently cook for about 15 minutes, or until you see small tails on the quinoa seeds. Set aside to cool.
- In a large mixing bowl, place cooked quinoa, oats, eggs, goat cheese, chopped mint leaves, slivered almonds, lemon juice and zest, salt and pepper, and combine until mixed. Place in the fridge to set for 30 minutes.
- Take out the mixture and form 10 to 12 patties with your hands. Heat the oil in a frying pan on medium heat. Add the patties and fry for about 2-3 minutes on each side or until golden brown.
- Serve with some yogurt or sour cream, and a side of salad. Store in a airtight container place in the fridge for up to 5 days. Can also be frozen.