If you’re looking for a change from your usual veggie burger, these ridiculously simple to make quinoa and cheese patties are both healthy and immensely satisfying, and at around 125 calories each, are pretty guilt-free.
Before I go any further, I owe you all an apology – I’ve been stricken with migraines this week, and although I have a ton of new recipes which just need editing and writing up, to be completely honest, looking at my laptop screen for any length of time is just too darn painful.
Yes, I feel like a total lamer but sometimes you just have to admit defeat, right?
Which is why I’m just updating this recipe for these quinoa and cheese patties. I’ve been meaning to do it for a while, so now seems a good a time as any. I’m truly sorry to anyone who has been eagerly awaiting new recipes this week… I am, after all, only human. I’ll do better next week, I promise!
The first time I made these patties, I put them into a wholemeal* burger bun, and y’know what? They kind of got lost. The next time, I made a ‘skinny’ version, serving them on a bed of green leaves, with some sliced raw pepper, half an avocado each, and a little maple and mustard dressing. It worked perfectly.
*Why do I always type ‘wholemal’? Mal? Do I really have that much of a Firefly problem?
(Spoiler – it’s not a problem.)
If you want to serve these patties inside a burger bap, I recommend making them thicker (and adjusting the nutritional info accordingly, if that’s important to you). Otherwise, on a salad, or in a sturdy lettuce or kale leaf is good.
easy quinoa and cheese patties
- really easy to make
- really yummy
However you serve them, I really hope you enjoy these quinoa and cheese patties. Enjoy!
What’s your favourite quinoa dish?
Easy Vegan Quinoa and Cheese Patties
- 2 tbsp ground flax seeds + 4 tbsp water
- 185 g quinoa, cooked according to package, with ¼ tsp salt
- 75 g extra mature vegan cheddar
- 100 g firm tofu, pressed to remove as much moisture as possible, and crumbled
- 3 tbsp nutritional yeast flakes
- 100 g 3½ oz grated courgette
- 1 tbsp chickpea flour
- 2 medium spring onions - bulbs and stems - chopped
- 1 tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp ground cumin
- Olive oil if you have a non-stick skillet, you can omit this
- Mix the flax with the water, and set aside for five minutes to go gloopy.
- In a large bowl, combine all of the other ingredients, barring the oil.
- Place a heavy-based skillet over a medium-high heat; brush over a little oil, and drop in tablespoonfuls of the quinoa mix. Flatten down slightly, and shape into circles, squares, hearts, Darth Vader heads... whatever takes your fancy.
- Don't be tempted to move them around - you want to cook them for a few minutes until they form a golden crust on the underside. Apart from being delicious, it will make your life so much easier when you come to flip them over.
- When you're sure that the underside is cooked (it should take three to four minutes), carefully scoop up each patty and turn it over.
- Cook until this side has a golden crust as well.
- Serve with salad, in buns, with spicy rice, or however else you like.
- Nutritional data does not include oil for frying
- Vegan mozzarella works very well in these patties too
- 1 cup = US cup = 240 ml
- 1 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml