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
sweet red pepper
masala tandoori powder
shredded cheese (I use a nacho blend)
ghee, coconut oil or your preferred oil
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!