Garlic And Thyme Quinoa Patties

by | Jan 12, 2012 | 45 comments

Garlic And Thyme Quinoa Patties

Cooking quinoa is one of the easiest, most rewarding exercise you can indulge in your kitchen. It practically cooks itself and freezes well. Not to mention, it is healthy hip and really tasty. When I cooked a big pot of quinoa earlier this week from Heidi’s Super Natural Every Day cookbook, I wasn’t quite sure what I wanted to do with it. The Little Quinoa Patties recipe in the book was inspiring and I adapted it to make a delicious snack that was devoured by Nick and Rivs. The little one needed coaxing but that didn’t work either. So I can safely proclaim this recipe certifiably good for adults, young adults and adventurous eight year olds.

 

Quinoa Patties

The marriage of garlic and thyme is a happy one as The Flavor Thesaurus suggests but when you add chives and paprika to the mix, the party really begins. The flavours in this patties start out soft on your palate but slowly grow and delight you. Rounded at first and then sharp and peppery all at once. The tomato ketchup and salad greens work really well and I can see these little bites being casual enough to please a crowd at a picnic yet sophisticated enough for your special dinner for two topped with a soft-centered egg and a spicy relish.

 

Cooked Quinoa Texture

 

Food Styling And Prop Alert – SMH Good Living newspaper page for serving. Maxwell And Williams Newspaper  Ceramic Sauce Dish($9.95 for sauce dish & chips cone). Wooden tapas fork – ($2 for 10 at the Dollar Shop). White wood serving platter – ($1 cutting board from the Thrift Shop painted in Antique White).

 

Moist patties with crunchy exterior.

Quinoa Patties

Garlic And Thyme Quinoa Patties Recipe Card

 

 

GARLIC AND THYME QUINOA PATTIES

Print Recipe Rate / Comment
Course // Lunch, Lunchbox
Cuisine // Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 20

Ingredients

  • 2 and 1/2 cups cooked quinoa
  • 5 organic eggs
  • 1/2 cup grated Parmesan cheese
  • 3 whole meal bread slices, processed into breadcrumbs
  • 1/4 cup chives, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 large Spanish onion, finely chopped
  • 1 tablespoons fresh thyme, finely chopped
  • 1 teaspoon mild paprika
  • sea salt flakes to taste
  • olive oil to pan fry
  •  

Instructions

  • Put all ingredients in a large bowl and mix well with a large wooden spoon until thoroughly combined.
  • Scoop some mixture in the palm of your hands to shape a patties approximately 5cm in diameter and 1cm thick. This size will yield approximately 20 patties with the mixture you have. (You can make them smaller and thicker or large and flatter as per your preference.)
  • Heat 1 tablespoon oil in a large frying pan on medium heat. Gently place 4-5 patties in the pan and shallow fry, cooking each side for 2 minutes before gently flipping over with a small spatula to cook the other side. Repeat till all patties are cooked. Use a tablespoon of oil each time you start cooking a new batch of patties.
  • Serve hot or cold with ketchup and salad greens.

Notes

These are delicate patties and a tad tricky to shape as they may stick to your hands or fall apart in the pan. Gently handling will prevent them from falling apart. once one side is cooked, they become easier to manage and even flatten nicely for even browning.
If you find it impossible to work with them or shape them, try adding 1 tablespoon of plain flour to make them hold their shape.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

January 2012 Spotlight – Heidi Swanson

Every month on Cook Republic a food hero will be featured. It could be a celebrity chef, food blogger, cookbook author, a cuisine, an ingredient or a trend. In January 2012 the spotlight is on food blogger and writer Heidi Swanson of the 101 Cookbooks fame. With one of the oldest and most original voices in the ever burgeoning world of food blogs and photography, Heidi is a much celebrated cookbook author. Join me as I explore Heidi’s food philosophy to the fullest and cook from her most recent offering, Super Natural Every Day which is published by Hardie Grant in Australia.

 

 

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

45 Comments
  1. Cook in a Curry

    This looks so good! Definitely one I will be trying. The minute you mentioned something like sago wadas you got my attention S. Delish & gorgeous photos. Maunika x

    Reply
    • Sneh

      Thanks for stopping by Maunika 🙂

      Reply
  2. penny aka jeroxie

    I suddenly realised why I have a bag of quinoa in my pantry! Thanks for the reminder.

    Reply
  3. Brian @ A Thought For Food

    This has been on my list for a while now! Can’t wait to give your recipe a try! I know it will blow my vegetarian guests away!

    Reply
    • Anji

      Just a heads-up – don’t serve these to true vegetarians. Parmesan is never suitable for vegetarians (legally, to be called Parmesan it has to include animal rennet). So substitute with a vegetarian hard cheese, or choose another dish for your veggie guests!

      Reply
      • Catherine

        my sister is a vegetarians and she eats cheese so not all of them stay a way from it ,now i can see saying that about a vegan,

        Reply
  4. rebecca

    these look great and love how you staged them but I admit I want fish and chips now!

    Reply
  5. kankana

    I tried something similar with couscous and yet to try with quinoa. The flavor combo is amazing!

    Reply
  6. chinmayie @ love food eat

    Sounds tempting! i will try this recipe with some other grains I have locally available 🙂

    Reply
  7. Eha

    Tomorrow’s lunch, truly! At least two other friends’ choice also! Can’t wait! I can taste the ingredients now [and I believe it is 10 pm]!

    Reply
  8. john@heneedsfood

    I really love the look of these. The’d actually even be nice crumbled over a salad!

    Reply
    • Phuoc'n Delicious

      I’m with John, would definitely love to try this with some salad leaves.

      Reply
  9. Glamorous Glutton

    These look great and would be perfect for a picnic. I love your photos, I particularly like the styling. GG

    Reply
  10. Sylvie @ Gourmande in the Kitchen

    I love that you’re giving us the low-down on where you get your props b/c that’s one of the things I always want to know when I come here. You have a really good eye.

    Reply
    • Sneh

      Thanks Sylvie! It is the one thing I am always wondering about when I visit other food blogs. Love discovering new ways to use common items as props 🙂

      Reply
  11. Tiffany Youngren

    Looks delicious! What a great idea to make cooked quinoa into patties!

    Take care!

    ~ Tiffany

    Transfer of Health
    Healthy Living and Recipes

    Reply
  12. Jacqueline (CakeBoule)

    I adore the images on your site and have to say your photography is very inspiring so much so I added your site to my reader so I won’t miss out in future. I do like the idea of the quinoa as I have a box half used in my cupboard that I have no idea what to do with and these look wonderful and tasty which is better than my last attempt. Luckily my baking is sometimes better than my savoury creations.

    Reply
  13. Shaun@EverybodyLovesRamen

    love love love quinoa! Can’t wait to try these.

    Reply
  14. Thomas

    Its lunchtime and you want me want to eat the screen looking at those photos, they are fab. Will have to try this recipe for defo.

    Reply
  15. Yummy Morsel

    Nice idea to use quinoa in patties. Lovely clicks.

    Reply
  16. Wanda

    You mentioned these quinoa patties being delicate and a tad tricky to shape. I scooped them into the fry pan with a cookie scoop. Turned out perfect with no problems whatsoever. Maybe turned out a little rounder than flatter but so good but when I turned, I flattened a bit. I mixed up and let set for 45 to 1 hr before fried. We really enjoyed dipping in the ketchup and eating…yum. Definitely keep making these. Make a great appetizer.

    Reply
  17. Anita Marsan

    Would love to know what the nutrition values are for this dish…it looks absolutely wonderful and I’d love to try it.

    Reply
  18. Esther

    Guess what I just had for lunch? They were really good even though I used veggie cheddar instead.. Lovely with green salad and I have loads left for tomorrow. Always looking for good vegetarian recipes so thanks for the great idea. I used frEshly cooked quinoa and it bound together easily. V. Pleased…wonder if I can freeze some patties pre cooked or cooked….may try a couple.

    Reply
  19. Jessica

    Instaed of frying the patties have to tried making them into little “meat”balls and baking them?

    Reply
  20. mama lola

    just made these for my family! kids loved ’em as did dear hubby and i. we are an egg free household, but my ground flax seeds did the trick holding them kinda together! thanks for the recipe!

    Reply
    • Sky

      Thanks for the tip about the flax seeds! I am an egg free house as well. Ill try it!

      Reply
  21. Cathy

    I’ve had this recipe pinned on my Pinterest account for months and I finally made them tonight…yum!! They were incredibly tasty and surprisingly easy to make!! Thanks you!!!

    Reply
  22. Catherine

    I wounder what they would taste like if you added can Salmon ,I make Salmon patty’s all the time love them ,I think i will try it,

    Reply
  23. Ashlee

    Made these to go with dinner tonight. They were delicious. All three of us agreed we would eat these again. Thanks for sharing the recipe!

    Reply
  24. Christine (Food Wine Travel)

    Hi Sarah, I read about these in your interview on the Food Bloggers Australia site. Sounds like such a yummy recipe!

    Reply
  25. Jena

    These look great, has anyone tried to freeze them? If so, how did they turn out when you re-heated them?

    Reply
  26. Will

    Wow! I never tried Quinoa recipe. Since, it is made with garlic and healthy, I would definitely love to try this garlic recipe

    Reply
  27. Carol Schwartz

    What is whole meal bread slices? For now, I am assuming it is white bread just to make bread crumbs?
    Anyway, I have been wondering what else I can do with quinoa. For now, I have just been making it like rice (except with chicken stock not water) and spices. I cant wait to try this recipe ….. Thank you, Carol

    Reply
    • Sneh

      any brown bread is fine .. even with seed and grain.

      Reply
  28. Chris D

    SO YUM! Always searching for yummy veggie patties, these top my list thus far. I did add the flour to bind and just treated them gently. They were quite fast to assemble and just as good or better with a salad the next day.

    Reply
  29. Sue

    When I make biscotti, I moisten my hands to make the log, perhaps this would work for the patties. I’ll try when I make them. Looks yumm. Thanks!

    Reply
  30. Erica

    Any word on what the 3 slices of bread measure out to once reduced to breadcrumbs? I’m going to have to substitute those to make this gluten-free…..May just have to play around, I guess

    Reply
  31. Todd O

    Made these tonight. They were delicious! I didn’t have the bread so I used pre-made bread crumbs, sadly I didn’t have chives, and I added extra thyme. Ate a few patties with an arugula salad and dipped them in siracha mayo. So tasty!

    Reply
  32. Kathy

    Can these be baked?

    Reply
    • Sneh

      I am afraid not as they tend to fall apart and you might find that you are left with a tray full of big crumbly bits. If you reduced the egg and increased breadcrumbs to make them hold their shape better, then they could definitely be baked. x

      Reply

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