Quinoa-Based Vegetable Patties

Ingredients

• Veggie Burgers:
• ¾ cup water
• ½ cup quinoa
• 1 carrot
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 6 small green onions, chopped
• ¼ cup whole wheat bread crumbs
• 1 egg, slightly beaten
• 1 clove garlic, minced
• 1 teaspoon ground cumin, or to taste
• ¼ cup peas
• ¼ cup corn kernels
• 2 tablespoons olive oil
• Tahini Sauce:
• ½ cup plain yogurt
• 3 tablespoons tahini
• 1 lemon, juiced
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 teaspoon hot Madras curry powder

Step 1

Bring some water to a boil in a saucepan, then add the quinoa. Lower the heat to medium-low, cover, and let it simmer until the quinoa is tender and the water is absorbed, which usually takes about 15 to 20 minutes. Meanwhile, pulse the carrot in a food processor until it’s roughly chopped. Add the cooked quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin to the processor and give it a few quick pulses until everything is just combined. Transfer this mixture to a bowl.

Step 2

Stir in the peas and corn, then pop the bowl into the fridge for about 15 minutes so the mixture firms up a bit and is easier to shape. Once chilled, form the mixture into patties.

Step 3

Heat some olive oil in a skillet over medium heat, then cook the patties for about 4 to 5 minutes on each side, until they’re nicely golden and crispy. While the patties cook, mix together the yogurt, tahini, lemon juice, cilantro, and curry powder in a small bowl to make a flavorful sauce.

Step 4

Serve the patties warm with the tahini sauce on the side or drizzled on top. Enjoy!