Quinoa Patties with Tzatziki
I've set out to create a delicious and filling patty, and one that isn’t trying to "taste like" beef. These stick-to-your-rib patties are filled with quinoa and garbanzo beans and are simply delish. There's a ton of flavor from grainy mustard and also from the accompanying Tzatziki sauce. It’s a bit of a process to make them, but you’ll enjoy the versatility much more than any other veggie burger you’ve eaten. Play around with them. . Break the patties into bite size pieces and fill pita bread. Roll them in a wrap with all of your favorite filling. I’ts impossible to get bored with these versatile patties. I’d love to see how yours turn out so tag me on Instagram at y_delicacies or leave a comment below.
Quinoa Patties with Tzatziki
Servings: 6 medium patties or 4 large patties
Quinoa
2 cups water
1 cup quinoa
Patties
1 clove garlic
1 teaspoon sea salt
3 cups cooked quinoa
1 ½ cups cooked garbanzo beans (1 16-oz can)
2 Tablespoons grainy mustard
1 Tablespoons ground chia seeds
1 teaspoon dried thyme
1-2 Tablespoons olive oil
Tzatziki
Servings: 1 cup
1 cup peeled and grated cucumber
1 cup Greek yogurt
1 garlic clove, finely minced
1 teaspoon olive oil
1 teaspoon fresh dill, finely minced
¼ teaspoon sea salt
Quinoa
1. In a small sauce pan, bring to a boil the water and quinoa. Reduce to a simmer.
2. Cover pan and simmer until water is absorbed, 10-15 minutes. Fluff with fork. Set aside. 3 cups will be used for the patties, reserve the remaining cooked quinoa for another use.
Patties
1. In the bowl of a food processor, pulse the garlic and salt until minced.
2. Add 3 cups cooked quinoa, garbanzo beans, mustard, chia seeds and thyme and process until combined into a thick paste or dough texture.
3. Using ½ cup of the mixture at a time, form 6 4-inch wide patties with your hands.
4. In a large skillet on medium heat, add olive oil and patties. Cook patties until browned, about 5 minutes on each side. Serve warm with tzatziki.
Tzatziki
1. In a fine mesh sieve squeeze and press cucumber to remove water and until cucumber is reduced to about 1/3 cup.
2. In a small bowl combine the pressed cucumber, yogurt, garlic, olive oil, dill and sea salt until well combined. Serve chilled.
