Meatless Monday: Garlic + Thyme Quinoa Patties

While it’s officially Fall, the past few weeks have been anything short of cooler weather.  With summer produce nearing its end and my favorite fall produce not quite in season yet, we’ve been scrambling to make some recipes that are essentially seasonless.  I found this Garlic and Thyme Quinoa Patties recipe a few weeks ago, and the simplicity of ingredients intrigued me.  I’ve also been wanting to try a recipe like this and experiment with using more egg whites than complete eggs – and this recipe was a great pick.  It was fairly simple to make – the part that took the longest time was cooking the quinoa (which I could definitely have done in advance).  Although I tried to use a measuring cup to start making the patties, mid-way, I changed to an ice cream scoop, and that was much easier for this – the mixture is fairly loose, and handled too much it falls apart.  So, the more minimal the handling from bowl to pan, the better.  The end result was great!  Scott really liked them and already put in the request for Hanukkah (they are a little latke-esque, with the pan sauteeing), and could also be made gluten-free easily.  We paired it with a salad, and to make it a more fall/winter dish, I think it would be great with some butternut squash puree or mashed cauliflower.

Some tips

  • See here for more instructions on bread crumbs.  To make gluten-free, use 1/4 cup GF bread crumbs or Udi’s bread in the food processor.  For passover, use 1/4 cup matzo cake meal.
  • Instead of 5 eggs, I used 2 eggs plus 3 fresh egg whites.
  • I used 1/4 cup Parmesan (instead of 1/2 cup) and honestly could have done without.
  • To note – I cooked the quinoa in water per instructions on the package I had at home.
  • Instead of using 1 tbsp. of olive oil to cook each batch in the pan, I used a large non-stick pan and started with 1 tbsp. olive oil.  To complete the recipe, I added 1 tsp. when the pan looked like it needed more.
  • After cooking each batch until golden on each side, I let cool on a couple layers of paper towels.
  • As mentioned above, using an ice-cream scoop is what I found to be the easiest way to make the patties – it’s about 2 tbsp. of mixture per pattie.
  • We didn’t do this, but I have a feeling adding some lemon zest in the mixture and adding a bit of fresh lemon juice on top, after cooked, could be good.

Mixture waiting for quinoa, egg, and bread crumbs

Scott’s plate with salad


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