Quinoa is a seed that can be used as an alternative to rice or other grains. Quinoa originated in the Andes and is high in protein so it's great for vegetarians. These patties are really tasty and great to do if you have left over quinoa or need a BBQ option for vegetarians or celiacs. You can use regular breadcrumbs instead of rice crumbs if you aren't a celiac or gluten intolerant.
Place the ingredients in a bowl and mix until combined. Heat the oil in a pan. Using your hands, mould 1/8 of the mix into a flat disk shape and place in the pan. Continue shaping patties until there is no more room in the pan. Cook over a low heat for about five minutes each side or until golden brown (wait until they have cooked a little before pressing and flattening them as the can break if there is too much pressure). Serve hot with tomato relish.
* To cook quinoa, use the ratio of 1:2 quinoa to water and cook on a low heat until the water has dissolved (about 20 mins). To make two cups, about one cup of dry quinoa should be enough (one cup dry quinoa and 2 cups water). Quinoa can also be cooked in a rice cooker (which I find is the easiest way to do it).
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|Serving Size: 1 Serving (268g)|
|Recipe Makes: 4|
|Calories from Fat: 268 (38%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 538.6mg||166 %|
|Sodium 247mg||9 %|
|Potassium 861.4mg||23 %|
|Total Carbohydrate 74.4g||22 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 66g|
|Protein 34.5g||49 %|
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Calories per serving: 702
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