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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

Are...

nutritious
really easy to make
customisable
low-cal
gluten-free
nut-free
really yummy

However you serve them, I really hope you enjoy these quinoa and cheese patties. Enjoy!

What's your favourite quinoa dish?

📖 Recipe

a bite of easy quinoa and cheese patties | yumsome.com

Easy Vegan Quinoa and Cheese Patties

Print Rate

Course: lunch

Cuisine: British

Prep Time: 10

Cook Time: 10

Total Time: 20

Makes (slide to adjust): patties

Calories: 126kcal

Author: Nico

Ingredients

2 tablespoon ground flax seeds + 4 tablespoon water
185 g quinoa, cooked according to package, with ¼ teaspoon salt
75 g extra mature vegan cheddar
100 g firm tofu, pressed to remove as much moisture as possible, and crumbled
3 tablespoon nutritional yeast flakes
100 g 3½ oz grated courgette
1 tablespoon chickpea flour
2 medium spring onions - bulbs and stems - chopped
1 teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin

Optional:

Olive oil if you have a non-stick skillet, you can omit this

Instructions

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.

Notes

Nutritional data does not include oil for frying
Vegan mozzarella works very well in these patties too

Nutrition Facts

Easy Vegan Quinoa and Cheese Patties

Amount Per Serving (1 patty)

Calories 126 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g15%

Sodium 132mg6%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 1g1%

Protein 6g12%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Do mention @yums0me and/or tag #yums0me - I'd love to see how yours turned out!

DisclaimerMeasurements in parenthesis are approximate; it is beyond the scope of yumsome to be able to provide pinpoint-accurate ingredient quantities for every type of measuring utensil. As a guideline however, I make the assumption that: