This is an easy vegan recipe for crispy quinoa patties that are healthy and delicious! Served with a yummy herb dip, these vegan and gluten-free mini burger cakes are perfect as a lunch to go, a side or main dish alongside a salad, or a hearty breakfast or brunch snack!
*Note: check out the recipe video + step-by-step photos above! Also, I recommend measuring the ingredients in grams and ml.
First rinse the quinoa thoroughly in a fine-meshed sieve. Then drain and add to a pot with the vegetable broth. Bring to a boil and cook over low heat according to package directions for about 15-20 minutes.
Meanwhile, finely grate the carrot and finely chop the parsley, onion and garlic.
Heat about 2 tsp oil in a small pan and sauté the onion for about 2-3 minutes until translucent. Then add the garlic and sauté for another minute.
Add the cooked quinoa, carrots, parsley, sautéed onion and garlic, curry powder, salt and pepper to a bowl and mix to combine. Then sprinkle the oats and potato starch on top and mix again until combined. Taste and adjust seasonings if needed. Set aside for at least 10 minutes (or overnight in the refrigerator).
Lightly moisten your hands and shape the mixture into about 16 patties, about 50-55 g each.
Heat about 2 tbsp of oil in a non-stick pan and cook the patties on both sides until golden brown and crispy (fry uninterrupted for a few minutes until the bottom side turns golden brown before flipping them to ensure that they will not fall apart).
Meanwhile, blend all ingredients for the herb dipuntil creamy.