You don’t have to be vegetarian to enjoy these veggie patties. Packed with plant-based protein, these quinoa + mushroom patties have a great meaty flavour and are the perfect accompaniment for summer barbecues. They are also fabulous for children’s lunch boxes. Serve them in a burger with all your favourite toppings, or make them smaller in size and serve with a delicious pasta sauce. Either way, they are versatile and delicious – and also fabulous for children’s lunch boxes.
|Quinoa + Mushroom Patties|| |
- 1 cup cooked quinoa
- 1 cup cooked lentils (I used black beluga lentils - but any type will work)
- 150 gm mushrooms, chopped
- 1 onion, chopped
- 1 tsp parsley, dried
- pinch cayenne pepper
- 1 tsp salt (or to taste)
- pinch black pepper
- 1 egg
- ¼ cup buckwheat flour (rice or spelt flour would work too)
- 3 sundried tomatoes, halved
- 3 tbsp sesame seeds
- Saute onion and mushrooms on a hot pan, stirring frequently until soft and most of the liquid has evaporated. This will take around 5-10 minutes.
- Place onion, mushrooms, lentils, sesame seeds, salt + pepper, sundried tomatoes, buckwheat flour and egg in a food processor and process until most of the lentils are well broken up and the mixture starts sticking together.
- Transfer mix to a large bowl. Add cooked quinoa, parsley and cayenne pepper and mix well using a spoon. Add more salt + pepper if needed. If you find the mixture too wet, add another couple of tbsp of buckwheat flour to absorb some of the liquid (this may happen if you haven't sautéed the mushrooms enough)
- Melt a little oil on a pan and form burger patties of the mixture. Leave them to fry for about 5 minutes on each side, until lightly browned and firm.
- Serve as you would a regular burger patty.