Quinoa, cheddar and chilli patties – healthy, but tasty (they might have broccoli in them too…)

11 Mar

broccoli and quinoa pattiesHas anyone else out there noticed the glut of quinoa patty and fritter recipes that are about at the moment? Everywhere I turn I see them! One look at the ingredients list and I am suspicious about how good they could actually be, because the ingredients are so awfully healthful.

But with all the visitors and holidays we have had lately this seems to be a good time to try them. My thoughts were that if they were tasteless and boring maybe I could congratulate myself on a rather virtuous, nutritious and low-fat meal?

But the recipe I made the other night was actually worth sharing. Hooray! The quinoa and broccoli give a fabulous mouth feel and the jalapeno, coriander and scallions were flavourful and tasty. We served ours with a smoky tomato salsa, greek yoghurt and a squeeze of lime with a green salad on the side. They were best eaten warm, just out of the oven. The recipe makes 18 patties – cook just what you think you will eat as extra patties do better left in the fridge and cooked at the next meal, rather than re-heated.

Don’t be put off as I was – congratulate yourself on eating a spicy, tasty, low fat meal as soon as possible!


¾ cup uncooked quinoa

3 generous cups of broccoli heads, broken into smaller florets

6 scallions, finely diced

1 jalapeno chili (or other hot chili) finely diced (de-seeded if spice adverse)

zest and juice of 1 lime

1/3 cup chopped coriander leaves

1 cup cheddar cheese, grated (low fat is fine)

Freshly ground salt and pepper to taste (I put in more than I thought, and was happy, but I am a salt fiend)

2 large eggs

2 tablespoons milk

1/3 cup plain flour


Preheat oven to 200°C and line a baking tray with baking paper.

Place quinoa and 1 ½ cups water in a saucepan over medium heat. Cover and bring to the boil. Turn back to a simmer for 10-15 mins until the quinoa is cooked and the water absorbed. Set aside to cool once cooked.

Steam the broccoli for 5 mins until bright green and slightly softened.

Drain and set aside to cool, then chop finely.

Place quinoa, broccoli, scallions, chili, lime zest and juice, coriander, cheese, salt and pepper in a large bowl and mix. Taste to see if you want more salt and pepper.

Lightly beat eggs and milk then add to broccoli mixture and stir to combine.

Sprinkle flour over broccoli mixture and stir through.

Using a tablespoon, form mixture into patties and place on baking paper.

Bake for 20 mins.

Serve with salsa, yoghurt, and lime. Or make larger and serve as a vege burger patty.

Heavily adapted from honestcooking.com


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