Mediterranean Quinoa Patties - Cook For Your Life- anti-cancer recipes

Mediterranean Quinoa Patties

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients
If your doctor has told you to cut down on meat, but you still need to pack a lot of protein into your diet, then these Mediterranean Quinoa Patties are for you. Unlike other...

Ingredients

  • ¼ cup sundried tomatoes
  • 2 cups cooked quinoa (See Ann’s Tip)
  • 3 eggs, lightly beaten
  • 2 tablespoons whole wheat Breadcrumbs
  • ¼ cup chopped onion
  • 2 tablespoons mint
  • Zest from half 1 lemon
  • ⅓ cup feta cheese, crumbled
  • 1 teaspoon of salt, or to taste
  • Freshly ground pepper

Nutrition Facts

Calories

147 cals

Fat

5 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

18 g

Sugar

2 g

Fiber

3 g

Protein

8 g

Sodium

255 mg

Directions

  1. Soak the sundried tomatoes in hot water for 15 minutes.  Drain and then chop.
  2. Combine all ingredients in a bowl.  Mix well.  With hands form into 3 to 4-inch patties. The mixture will be very wet, to ensure the patties will be moist. If you are having trouble forming the patties, mix in more breadcrumbs, 1 tablespoon at a time.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat drop the patties into the pan, do this in batches so you do not crowd the pan.  Cook for 7 minutes, then carefully flip and cook for another 5-7 minutes, or until golden and cooked through.  Serve immediately with a green salad and Sesame Remoulade dressing or in a pita pocket.

Chef Tips

This recipe is a great way to use up leftover quinoa, but if you need to make it from scratch, combine 1½ cups rinsed quinoa with 3 cups water in a pot with a lid. Bring to a boil uncovered. Reduce heat to medium low and cover. Simmer for 15-20 minutes. Turn off the heat. Leave the quinoa to steam covered for 10 minutes. Remove the lid and let it cool before making the patties.

These burgers will keep up to 3 days in the fridge, so they can be made ahead of time. After cooking, cool them on a wire rack, then refrigerate or freeze them. Defrost them for 3-4 hours in the refrigerator, or run cold water over them until they are soft. When you are ready to eat them, reheat in a lightly oiled skillet.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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