While I normally prefer to eat vegetable or legume patties with yogurt (preferable with garlic), I serve and eat kinoa patties with homemade ketchup. Of course, it will vary according to taste, you can eat them with garlic yogurt, different sauces or plain. But you can still try with ketchup.
The most ambiguous part of quinoa patties and many meatless patties is kneading. Ground legumes or grated vegetables don’t have a consistency like ground meat that can easily blend with other ingredients. Therefore, they should be kneaded strongly. Especially when kneading the quinoa patties, it is necessary to crush the quinoa grains. In order to understand if it is ready to be shaped, take a piece in you palm and squeeze it. If it is fixed, it means it is ready to be shaped, if it is dispersed, it means you need to knead more.
You don’t need a lot of oil to fry the meatballs. Enough oil will cover the bottom of the pan would be ok. It is not a recipe suitable for baking. When baked, it would dry and have an unpleasant consistency. And of course as it’s not deep fried, it’s relatively healthy.
Enjoy the recipe…
- 2 cups of quinoa,
- 2 cups of boiling water,
- 1 egg,
- 1 small onion, grated,
- 1 carrot, grated,
- 1 small red pepper, finely chopped,
- 1 handful of parsley, chopped,
- 1/2 teaspoon black pepper,
- 1/2 teaspoon of cumin,
- Oil for frying.
- Wash and drain the quinoa and put in a saucepan,
- Add water on it and simmer over low-medium heat and cook until soft,
- In a deep bowl combine boiled kinoa, egg, onion, carrot, red pepper, parsley, black pepper, cumin and salt and knead,
- Make small balls and press to smooth,
- Heat the oil enough to cover the bottom of a large pan and fry the patties both sides.