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
Ingredients
- Quinoa, vegetable stock, eggs, onion, sweet red pepper, garlic chives, thyme, oregano, basil, cheese, masala tandoori, breadcrumbs, ghee or coconut oil
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1 cup
Quinoa
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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
Directions
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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.
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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.
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Make a garnishing sauce by mixing the mayonnaise, tandoori masala and agave syrup together.
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For a meal, serve 2 alongside a crisp garden salad. These are also fantastic on a bun....quinoa burgers!
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