Quinoa patties made with spinach and chickpeas are perfect as healthy snacks. These crispy quinoa cakes or quinoa burgers are completely vegan, gluten free and nut free and made with very little oil!
5small green onionsfinely chopped
1/3cupgluten-free oatsground into flour
2tbspolive oilfor light frying
Soak chickpeas overnight, boil them (you can alternatively also used canned chickpeas). In a grinder, grind it with green chillies and garlic into a thick paste without adding any water.
In a pan, heat water and add the spinach leaves with stems going into the water first. Blanch it for 3-4 minutes till the stems are soft. Switch off the heat and drain the spinach and dump the spinach in cold water so that green colour is retained. Finely chop the Spinach.
In a bowl mix all ingredients - cooked quinoa, ground chickpeas paste, chopped spinach, finely chopped green onions, oats flour, paprika powder, tabasco sauce, salt. Mix them well.
The mixture should be of very thick consistency which can be shaped into balls easily. Take a little portion of the mixture in between your palms and roll them into circular balls gently pressing them on all sides to give it a structure of a patty or round cake. (If the mixture is sticky add a drop of oil in between your palms)
Repeat the process of making patties, cakes for the entire mixture.
Heat very little oil on medium high heat in a skillet and in small batches cook the patties for 8-10 minutes till one side is done and then flip it over to cook the other side for another 8-10 minutes till both the sides have turned crispy and golden brown. If required add few more drops of oil.
Alternatively you can also bake the patties instead of frying them on skillet, preheat oven at 360 F or 180 degrees Celsius, grease a baking tray and line the patties and let it bake for 15 minutes. After 15 minutes, flip the patties to the other side and let it bake for another 10 minutes till the sides have turned golden brown and crisp.
Serve the Spinach quinoa patties piping hot with a choice of dip/ sauce.
Soaking peas overnight makes them soft and easier to grind. You can skip this part and use store bought/canned chickpeas which work equally well.
Make sure to drain water from cooked quinoa, blanched spinach well other wise your patties mixture can be of thin consistency.
Just in case the consistency of the mixture at the end is not thick enough to be easily moulded into balls/cakes or is very sticky. Adjust the consistency by adding a little more oats flour and chickpeas paste.
If you don't want the patties to be spicy, you can reduce the quantities of chillies or Tabasco sauce in the recipe or skip one of them.
Cook the patties in small batches on the skillet to avoid them sticking to each other or breaking while flipping due to lack of space in the skillet.
Make sure you are frying/cooking/ baking the quinoa patties on medium heat very well till it's turned golden brown on both sides, instead of high heat to avoid it being quickly crisp from outside but left uncooked from side.