Quinoa, spinach, feta and beetroot patties with puffed quinoa grains

I just love this kind of patties. They are just great for fast and healthy midweek meal and a smart way of using any veggies leftovers. You can add anything you like: grated courgette, sundried tomatoes, leeks, chopped cabbage, mushrooms.

And now an important and smart tip for everyone. Any time you cook rice, quinoa, lentils, buckwheat always cook twice as much. You can store the left part in a fridge for a few days and use it on a day when you are run out of time.  Then making these patties is super-quick and troubleless.

Makes about 10-11 patties.

  • 2 cups quinoa, cooked accordingly to instructions
  • 1/2 cup rolled oats
  • 1/2 cup puffed white quinoa grains
  • 5-6 eggs
  • 100 grams spinach leaves, chopped
  • 200 grams feta cheese
  • 2 tbsp black sesame seeds
  • 3 tbsp sunflower seeds
  • 1 medium roasted or cooked beetroot, grated roughly
  • salt, pepper
  • canola oil
  1. In a big mixing bowl pace cooked quinoa, oats, eggs, feta, spinach, sesame and sunflower seeds, salt and pepper.

    Mix everything until well combined. Cover the bowl with a plastic wrap and place into fridge for about 30 minutes.

    Remove bowl from the fridge. Add puffed quinoa grains and grated beetroot. Mix everything gently.

    Check the seasoning. Add more salt and pepper if necessary. It can not be blend.

    With wet hands form round patties. If they break you can add one more egg.

    Heat the oil on a pan. Fry the patties on a low heat for several minutes from each side. They should be nice and golden outside and hot inside.

    Serve with a bowl of salad and/or a dip.