Crispy Quinoa Patties With Creamy Tahini Sauce
These Crispy Quinoa Patties are packed with veggies, loaded with flavor, and easy to make!
Ingredients
- 3 cloves garlic minced
- ½ cup chopped onion
- 2 tablespoons parsley chopped
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons coconut oil
- 3 cups raw spinach chopped into bite size pieces
- 2 Bob's Red Mill Egg Replacer**
- 5 tablespoons all purpose gluten free flour mix
- ⅓ cup tomatoes, finely diced
- 1 ½ cups cooked quinoa
Yogurt Tahini Sauce
- ¼ cup Greek vegan yogurt
- Juice of ½ lime
- ¼ teaspoon garlic powder
- pinch of salt
- 1 teaspoon tahini
- 1 teaspoon freshly chopped parsley
- pinch of pepper
- ¼ teaspoon extra virgin olive oil
Instructions
Yogurt Tahini Sauce
- You can make this sauce before the patties are made, to allow the flavors to meld. Mix all the ingredients together thoroughly until combined. Taste test and add a little more salt if needed, or any more of your favorite flavors. Place in the fridge covered until ready to use.
Quinoa Patties
- In a pan over medium heat, add 1 teaspoon coconut oil. Once hot, add in the garlic and the onion. Sauté for about 5 minutes, then add in the spinach and a pinch of salt and pepper. Saute until the spinach wilts, about 2 minutes. Remove from heat and allow to cool slightly.
- In a bowl, add in the quinoa, the garlic, onion and spinach mixture, the parsley, salt, pepper, egg replacers, flour and tomatoes. Stir together with a wooden spoon to mix until combined.
- Using a tablespoon measurement, scoop out a heaping tablespoon for one patty. Using your hands, form together into the shape of a small patty. Do this with the rest of the mixture. You should get about ten.
- In the same pan, add a tablespoon of oil to medium high heat. Once hot, add in one patty. Allow to sizzle and cook on one side for about 2 to 3 minutes while it cooks, then flip and repeat. The pan will get hotter after this, so feel free to turn it down. Add the rest of the patties and cook. You can add them one by one, or as many as you can without overcrowding the pan. The rest of the oil is if you need a little extra.
- Remove from the pan and onto a paper towel to remove any extra oil from the patties. Allow to cool slightly. Serve with the yogurt tahini sauce and enjoy!
Notes
NOTES
I 100% recommend using an egg replacement like Bob’s Red Mill Egg Replacer, but you can use flax eggs. I haven’t tested it, and I’m not sure if it will be sticky enough. But you can test it, and possible add another tablespoon of flour to the mixture if you need it! I plan to test it with flax eggs in the future!
To store: These quinoa patties are at their best fresh out of the pan, but you can store them in an airtight container in the fridge for 3 to 4 days, so they work for meal prep too. To reheat, warm them up in the microwave, a 350ºF oven, or in a skillet with a splash of oil.
To freeze: You can freeze these quinoa patties for up to 3 months. Thaw them overnight in the fridge before reheating.
Nutrition
Calories: 91kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 216mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g | Vitamin A: 921IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg