crispy spinach-carrot quinoa patties
Cuisine: Mediterranean
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Ingredients
  • 1 cup quinoa, uncooked and rinsed
  • 2 cups water
  • 185g frozen spinach, thawed, thoroughly squeezed and chopped
  • 1 medium carrot, grated
  • ½ cup cashews, chopped
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh coriander
  • 1 egg
  • 2 tablespoons flour
  • 1 ½ tablespoons white wine vinegar
  • 1 ½ tablespoons tahini
  • Salt and pepper, to taste
Instructions
  1. Combine quinoa and water in a small saucepan. Cover and bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes until cooked through. Move quinoa to a large mixing bowl and let cool to room temperature, about 30 minutes.
  2. Preheat oven to 400°F/205°C and line a baking pan with parchment paper.
  3. Add spinach, carrot, cashews, onion, garlic and coriander to the mixing bowl.
  4. In a small bowl, whisk together the egg, flour, white wine vinegar, tahini, salt and pepper. Add the mixture to the large mixing bowl.
  5. Mix all the ingredients together. Wet hands and form patties. Place patties on the baking pan.
  6. Bake for 15 minutes until the top appears golden and flip around. Bake for another 10 minutes until golden and crispy.
  7. Serve warm or at room temperature.
Notes
RECIPE INSPIRED BY: Vegetarian Times' Crispy Quinoa Cakes

The patties patties can be frozen and reheated for 15 minutes in the oven at 320°F/160°C before serving.
Recipe by Savormania at http://www.savormania.com/crispy-spinach-carrot-quinoa-patties/