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Author Notes: Delicious, nutritious patties that marry the sultry flavour of Tandoori masala with fresh summery herbs. I made these up one afternoon with what I had on hand and the end result had everyone asking me to make a second batch! The photo shows the 2nd batch which were made with black quinoa. —Carla
Quinoa, vegetable stock, eggs, onion, sweet red pepper, garlic chives, thyme, oregano, basil, cheese, masala tandoori, breadcrumbs, ghee or coconut oil
- 1 cup Quinoa
- 2 cups vegetable stock
- 1 medium onion
- 1 sweet red pepper
- 8 sprigs garlic chives
- 3 sprigs fresh thyme
- 6 oregano leaves
- 6 basil leaves
- 1 tablespoon masala tandoori powder
- 2 cups shredded cheese (I use a nacho blend)
- 1 cup fine breadcrumbs
- 2 tablespoons ghee, coconut oil or your preferred oil
- 4 large eggs
Mayonnaise, masala tandoori powder, agave syrup
- 1/2 cup mayonnaise, preferably olive oil based
- 2 teaspoons masala tandoori powder
- 1 tablespoon agave syrup
- Cook the quinoa in the vegetable stock as you normally would. Set aside to cool. Finely dice the onion and red pepper and gently sautee for a few minutes, just to soften. Set aside to cool.
- In a large mixing bowl, beat 4 whole eggs. Wash and finely chop the herbs and add to the eggs. Add the onions & peppers, the cheese, the masala tandoori and the breadcrumbs. You may need more breadcrumbs as needed. Form 12 even patties, approximately 4 inches in circumference.
- Heat the oil in a frying pan on medium. Fry each patty for approximately 4 minutes on each side until heated through and nicely browned.
- Make a garnishing sauce by mixing the mayonnaise, tandoori masala and agave syrup together.
- For a meal, serve 2 alongside a crisp garden salad. These are also fantastic on a bun....quinoa burgers!
- This recipe was entered in the contest for Your Best Quinoa Recipe