Little quinoa patties from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 121) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Gruyère cheese for Parmesan cheese.

  • Gastylin on August 15, 2018

    Love these! I add goat cheese and replace chives with green onion and parsley, These are nice cold as a breakfast take-along.

  • Lepa on December 06, 2017

    I make these occasionally and they are well received by my family. To form them, I pack the mix into a measuring cup and then tap/heave it out onto wet hands, then transfer the patty to the frying pan. I cook the patties with the lid on so they steam a bit and cook the insides. Don't touch them until it's time to flip and they will stay together nicely. I agree that they benefit from some sauce. I like to dip them in a mixture of ketchup and mayo or a spicy mayo. I'm a fan of Julia Turshen's kimchi mayo and that might go well with these.

  • WFPLCleanEating on June 08, 2016

    Overall tasty but I couldn't get the ratio of dry to wet right and they were super sticky and difficult to form the patties and keep together for cooking, probably wouldn't make again unless I learn some new techniques... - Sarah

  • Kelli_L on January 06, 2016

    Great to keep extras in the freezer for a quick snack or meal.

  • TrishaCP on November 11, 2014

    These were a light and tasty meal- served with homemade tomato sauce. My mix was quite wet so I made them smaller than called for- I ended up with about 15 patties instead of twelve.

  • eliza on June 12, 2014

    These are quite good and pretty easy to make, if laborious. A good recipe to make for lunches at work and for vegetarian meals at home. Be sure to use good quality cheese to avoid blandness, and they benefit from a dipping sauce for flavour. Made these several times with slight variations, probably not something I will make that often. A half recipe is enough for me.

  • RosieB on January 28, 2014

    These were lovely. I only made half recipe and kept extra quinoa for another dish. I added shredded zucchini and served them with sweet chilli sauce, natural yoghurt and a sprinkle of sunflower seeds. Will definitely make again.

  • Melanie on November 16, 2011

    p121. I thought these tasted really good, a nice combination of flavours. I ate one hot and saved the rest to eat cold for lunches during the week with salad. My substitutions - parsley for the chives, 3 eggs instead of 4. Also I cooked 1C of quinoa to give the 2.5C cooked quinoa that is required. Will probably bake as per Heidi's website next time.

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