Broccoli and quinoa patties – vegetarian recipe

• Quinoa – 1/2 cup
• Broccoli – 350g
• Coriander/ Parsley – 200g
• Garlic, chopped – 1 tbsp
• Parmesan cheese – 2 tbsp
• Cheddar cheese – 1 tbsp
• Pepper – 1/2 tsp
• Cornflour – 1-1/2 tbsp
• Salt – to taste
• Oil – to fry

Method

Prepping the quinoa and broccoli

• Wash the quinoa under running water and soak it in room temperature water for 10 minutes.
• Drain the quinoa and add it to a pot. The quinoa to water ratio is 1:2. Add 1 cup of water to a pot and cook for about 15-20 minutes on low heat. Remove from heat, add salt, and mix. Set aside to cool.
• While the quinoa is soaking and cooling, wash the broccoli and cut it into florets. Blanch the broccoli until just cooked in a pot of water. Or, microwave on high for 2 minutes. Drain and set aside to cool down.

Making the broccoli and quinoa patties

• Add the broccoli florets, parmesan and cheddar cheese, garlic, coriander leaves, salt and pepper, and pulse to a coarse mix. Ensure that the mixture is still coarse for the patties to have meaty inside texture.
• Dish out the mixture. Add the cooked quinoa and cornflour and start bringing it together.
• Divide into 12 equal parts and shape them into round patties.
• Refrigerate for 30 minutes.
• Heat oil in a pan and shallow fry the patties until crispy.

You can also cook them on a skillet by adding 1 tbsp oil and slow cook them on each side for about 5 minutes on each side.

Enjoy with a salad, in a sandwich, or just as fritters!