By no means is this an underhanded way of saying "I can't believe these idiots have only just found out about it, I knew about it for years before it was cool". Quite the contrary, I am not really the type of person who is the first to know about a new food trend and that is what confuses me. It wasn't just me - my partner was also confused about this matter since she had also known about it for years. Oh well, I have rambled on enough; for those with a harpoon ready for any mention of the q word look away now, here is a recipe for baked quinoa patties.
This recipe is adapted from this one on 101 cookbooks. I had different ingredients available and different proportions so the end patties turned out quite different to those pictured in the link above. You may be tempted to skip the feta at the end (especially since it is such a small amount). Don't! The moist crumbs of feta are heavenly amidst the comparatively dry pattie.
Baharat and mint quinoa patties
Makes 8 large (but flat) patties
- quinoa, 100g
- large eggs, 2 (or perhaps 3 if using medium)
- sea salt
- black pepper
- baharat, tsp
- mint leaves, small handful, chopped
- onion, chopped
- kale, small handful, finely chopped (optional)
- toasted and crushed caraway seeds, half tsp
- baking powder, tsp
- flour, around 3-4 tbsp (maybe more or less required)
- feta, crumbled, 25g
- oil, tbsp
Pre heat the oven to 200 degrees. In a large bowl lightly beat the eggs with a fork and stir in the quinoa. Add the salt, pepper, baharat, mint, onion, kale and caraway seeds. Stir until combined then add the baking powder and flour. Allow to sit for five minutes. Stir in the crumbled feta.
Brush the oil over a large baking tray and spoon on dollops of the pattie mix, trying to leave some space between each one (which, as you can see by the photo, I didn't do too successfully). Bake for 20-25 minutes, then flip over and bake for another couple of minutes.
Enjoy with a summer salad.