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Cumin Quinoa Patties

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

This easy to make veggie burger packs an amazing taste, and the crunch from the addition of quinoa makes the texture to die for. This is an easy and delicious vegetarian burger option that you must try. Pan-frying adds a perfect crisp that takes it to the next level. The mixture can be made ahead of time, and it freezes very well. Enjoy! —Beth Klein, Arlington, Virginia
Cumin Quinoa Patties Recipe photo by Taste of Home

Ingredients

  • 1 cup water
  • 1/2 cup quinoa, rinsed
  • 1 medium carrot, cut into 1-inch pieces
  • 1 cup canned cannellini beans, rinsed and drained
  • 1/4 cup panko bread crumbs
  • 3 green onions, chopped
  • 1 large egg, lightly beaten
  • 3 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • Optional: Sour cream, salsa and minced fresh cilantro

Directions

  1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork.
  2. Meanwhile, place carrot in a food processor; pulse until coarsely chopped. Add beans; process until chopped. Transfer mixture to a large bowl. Mix in cooked quinoa, bread crumbs, green onions, egg and seasonings. Shape mixture into 8 patties.
  3. In a large skillet, heat oil over medium heat. Add patties; cook until a thermometer reads 160°, 3-4 minutes on each side, turning carefully. If desired, serve with sour cream, salsa and minced fresh cilantro.

Can you freeze Cumin Quinoa Patties?

Freeze cooled quinoa patties in freezer containers, separating layers with waxed paper. To use, reheat patties on a baking sheet in a preheated 325° oven until heated through.

Nutrition Facts

2 patties: 235 calories, 10g fat (1g saturated fat), 47mg cholesterol, 273mg sodium, 28g carbohydrate (2g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.

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