GLUTEN-FREE, WHEAT-FREE, HIGH PROTEIN, LUNCH, DINNER
This recipe is definitely a favourite of mine. The patties are packed with goodness and taste incredibly good! What’s even better is that one batch makes plenty for freezing and this is great for days when there is simply no time to cook.
Quinoa (pronounced keen-wah) is a native seed of Bolivia. It is a complete protein and is highly digestible, leaving us feeling light, in contrast to some other heavier grains. It is available in red, white or black.
Chia seeds – you’ll fine these in black or white variety. Chia seeds are high in protein, omega-3 fatty acids as well as a ton of micronutrients.
Ghee – clarified butter, traditionally used in Ayurvedic/Indian cooking. Ghee is basically butter that has had all the milk solids removed, leaving pure and stable fat with a high melting point. Add a little ghee to your diet – it is nourishing and makes everything taste delicious. Freeze left over patties for up to 3 months.
Ingredients (~18 patties)
- 2 cups quinoa, rinsed (black, white, red or mixed)
- 4 cups vegetable stock
- Ghee for sautéing and pan-frying
- 1 brown onion, diced
- 2 cups grated Jap pumpkin flesh
- 1 cup grated zucchini (skin on)
- 1 small bunch chives, finely chopped (~1/2 cup)
- 1/3 cup grated pecorino cheese
- 4 organic eggs, beaten
- ½ cup Chia seeds
- Good quality salt to taste
Method
- Rinse the grains and add to a saucepan with stock. Bring to the boil, reduce the heat and simmer for 25-30 minutes, or until all the water has evaporated. Transfer to a large mixing bowl and allow to cool.
- Heat up roughly two teaspoons of ghee in a large frying pan. Add the onion and garlic, and sauté for a couple of minutes, until the onion begins to turn translucent. Add the pumpkin, zucchini and salt, and cook on low heat for another couple of minutes (don’t overcook as the water will leave the veggies and you’ll end up with too much liquid in the mix). Add this to the mixing bowl with the cooked quinoa.
- Once the mix has cooled down to room temperature, add the chives, pecorino, eggs, Chia seeds and salt.
- Heat the oven to 180°C. Line a baking tray with baking paper. Place an egg ring on the tray, fill it to the top with the mix, flatten with the back of a spoon, and lift the egg ring (leaving the
- patty on the tray). Continue to do this for the remainder of the mix (you’ll need two trays). Bake for 25 minutes, or until the tops begin to brown and crisp a little. Remove from the oven and allow the patties to cool and set on a cooling tray.
- In a large frying pan, heat up roughly a teaspoon of ghee. Place as many patties as will fit in the pan. Cook on low heat for about 3 minutes on each side, until golden brown. Do this for the remaining patties.
Variations
The patties are delicious even when just baked – pan frying is an additional step for extra yumminess, but is not essential
Add fresh herbs/greens into the mix (instead of or as well as the chives) – try coriander, parsley or kale. Instead of pecorino, you could use Parmesan or Feta