My Best Vegetarian Patties
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 250 g quinoa, white
- 500 ml vegetable stock, light
- 1 carrot (s), approx. 75 g
- 1 medium onion (s)
- 100 g oat flakes, tender, possibly luten-free
- 0.5 teaspoon ½ pepper, white
- 0.5 ½ teaspoon, heaped salt
- 0.5 teaspoon ½ paprika powder, noble sweet
- 0.5 ½ teaspoon, leveled cumin powder
- 2 teaspoons marjoram
- 2 teaspoons mustard, medium hot
- 1 clove garlic
- 170 g cheese, rated
- 3 egg (s)
- 50 ml whole milk or plant-based drink
- 60 g breadcrumbs, luten-free e.., lue, alternatively breadcrumbs
- plenty coconut oil or other oil for frying
Print Recipe
Pin Recipe Instructions
- Put the quinoa in a colander and rinse well. Pour the vegetable broth (I use homemade soup base) into a saucepan and pour in the quinoa. Bring the broth to a boil and let the quinoa simmer gently for about 15 minutes on a very low level with the lid slightly open. Stirring occasionally. The broth should be completely absorbed.
- Then put the quinoa in a larger bowl, mix in the oatmeal and let it cool.
- Peel the carrot and grate it very finely. Cut the onion into small cubes. If you want, you can also sauté the onion.
- Add both to the quinoa. When everything has cooled down, stir in all the other ingredients and let soak for at least 30 minutes. I always use the gluten-free breadcrumbs from Leimer because it contains psyllium husks that swell well.
- Put plenty of coconut oil in a pan. Shape patties (shape approx. 1 high tablespoon into balls and then press flat) and fry for approx. 5 - 6 minutes over medium heat, turning 2 - 3 times. There should always be oil in the pan so that they don`t burn.
- I got 21 patties out. You can calculate 2 - 3 per person. Fried patties can also be frozen. They can be kept in the refrigerator for approx. 3 days. The patties taste hot and cold, also as burger patties.
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