The good thing about patties – or veggie burgers – is that you can make them with whatever leftovers you have in your fridge.
These green spinach patties are vegan and gluten-free. They’re packed with vegetal protein from the combination of chickpeas & quinoa, and they’re also high in dietary fibre and minerals.
The recipe serves about 8 small patties.
Ingredients
Quinoa cooked, 120 gr
Chickpeas, 120 gr
Spinach, 100 gr
Onion, 1 small
Gluten-free oats, 30 gr
Garlic, 2 gloves
Coriander fresh, 1 small handful
Paprika powder, 1/2 teaspoon
Salt and pepper to taste
Procedure
In a grinder/mixer, grind the chickpeas with the garlic into a thick paste.
Cook the quinoa.
In the meantime, heat some water in a pan and cook the spinach leaves for 3-4 minutes until the stems are soft. Drain the spinach leaves and finely chop. Set aside.
In a bowl mix the chickpea paste with all remaining ingredients – cooked quinoa, chopped spinach, finely chopped onions, oats flour, fresh coriander, paprika powder, salt and pepper. Mix them well.
The mixture should be quite thick so you can make patties easily. Take a small portion in your hands and roll them into circular balls. Then, gently press them to give the shape of patties. You’ll see from the picture that I didn’t do a very neat job – practice makes perfect, doesn’t it?
Heat a little bit of olive or coconut oil on medium high heat in a skillet and cook the patties for 8-10 minutes until one side has turned crispy and golden brown, and then flip it over to do the same on the other side. You’ll also get from the picture that I have slightly undercook them.
If you don’t want to fry them, you could also bake the patties. To do so, preheat the oven at 180°C, lightly grease a baking tray and let the patties bake for about 15 minutes until golden brown and crispy. Then flip the patties to the other side and let them bake for another 10 to 15 minutes.
Serve the patties warm with some vegetables or a salad.
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