Friday, July 3, 2020

Vegan Quinoa Patty

These healthy and delicious quinoa patties are easy to make. They are great as an appetizer or for burgers for satisfying vegetarian dinner!  


Summer is here and it is time to get to grilling, summer parties and all things delicious. 

For most of our parties we have some kind of burgers. From vegetable and cheese burgers to bean burgers and quinoa burgers; we like to make them by rotation. 

This recipe has been on our menu for the longest time but somehow it never made it to the blog. This summer I finally made sure I add it here. 

Why we like this patty recipe?


This recipe needs a handful of ingredients that can be used as required. Except quinoa, all the ingredients can be swapped with what you like. 

Boiled and mashed potato is used as a binder in the recipe. A lot of patty recipes use bread crumbs, corn starch or other binders. Here it is just potatoes and quinoa that bind together.

The patty has SO many vegetables, making it better for you! The veggies add so much texture, taste and flavor to the patty. 

I like to air fry these and store them to use as required. These patties freeze perfectly and can be used later by just grilling, air frying, baking or just heating on the griddle. 


Why use Quinoa in the patty?


Quinoa is one of the most versatile ingredient to cook with. It is healthy, filling and delicious.

Patty made with quinoa are perfect for meatless burgers and they can be customized based on preferences. 

Here I have an Indian style patty, made with garam masala and other Indian spices. 

Swap that with beans and taco seasoning to make a Mexican patty or just add potatoes and you can make a quinoa potato patty. 



How to make them right each time?


This patty recipe is pretty easy to make. However, it might need a couple of steps to get it right. 

For a recipe like this I like to boil the potatoes and cook the quinoa a few hours before making the patty. This allows them to dry out a little and not end up making the patty soggy.

I added vegetables in the patty to have some texture. This can be done or skipped based on what you would like. Refrain from adding vegetables that release a lot of moisture like cabbage and broccoli. 

The easiest way to ensure they hold shape is to refrigerate the patty before air frying. They can be refrigerated any time between 30 minutes to a few hours. 

Move them directly from the refrigerator to the air fryer for best results. The refrigerated patty holds shape well. 

Do not forget to preheat the air fryer before placing the patty. 

Can it be made without using the air fryer?


Yes, certainly. The same patty can be baked or even cooked for a few minutes on a greased griddle. 

Better still, just transfer them from the refrigerator to the grill. These are great when made on the grill. 


How to use these patties?


These quinoa vegetable patty are great as an appetizer with tomato ketchup and cilantro chutney

Plus, they make a great addition to meatless burgers. Served on a bun (recipe here) or lettuce leaves with vegetables of your choice and some sauces; a perfect meatless burger is easy to make and delicious. 



Steps to make this Quinoa Patty


In a bowl add the cooked quinoa, mashed potato, carrots, green peas and corn kernels. 

Add in the masalas except oil and mix well. 


Divide the mix into 6 parts and make make round patty out of the mix. 



Line a cookie tray with some foil and place the patty on them. Place the tray in the refrigerator for 30 minutes. 



Meanwhile, preheat the air fryer to 375 F. 

Line the air fryer basket with foil and grease with little oil. Place 3-4 patty on it and apply some oil on top. 

Air fry for 15 minutes, flipping once after 7-8 minutes. 


Remove and serve with tomato ketchup and cilantro chutney. 


Ingredients


Boiled and peeled potatoes 2 medium
Quinoa 1 cup
Carrot 1/2 cup, diced
Green Peas 1/2 cup
Corn Kernels 1/2 cup
Cumin Powder 1/2 tsp
Garam Masala 1/2 tsp
Amchur Powder 1/4 tsp
Sugar 1/4 tsp
Salt 1 tsp
Oil 2 tbsp to cook

Method

To cook the Quinoa


Wash quinoa till the water runs clean. In the base of the Instant Pot add quinoa, 1 1/2 cup water. 

Close the lid and set the mode to pressure cook. Adjust time to 1 minute. Once cooked, let the pressure release naturally and open the Instant Pot. 

Fluff the quinoa and cool. 

To make the Patty


In a bowl add the cooked quinoa, mashed potato, carrots, green peas and corn kernels. 

Add in the masalas except oil and mix well. 

Divide the mix into 6 parts and make make round patty out of the mix. 

Line a cookie tray with some foil and place the patty on them. Place the tray in the refrigerator for 30 minutes. 

Meanwhile, preheat the air fryer to 375 F. 

Line the air fryer basket with foil and grease with little oil. Place 3-4 patty on it and apply some oil on top. 

Air fry for 15 minutes, flipping once after 7-8 minutes. 

Remove and serve with tomato ketchup and cilantro chutney


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