These quinoa patties are simple to make and deliciously crispy. Pair them with celery root remoulade for a filling dinner.
Time – 1 hour
Serves – 16-18 patties
1 cup white quinoa
2 cups water
3 tbsp flaxseed meal
1/2 cup almond flour
1 tbsp chia
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp seaweed blend – dulse, wake, nori blend (I used from Central Sun)
Freshly ground blackpepper to taste
1. Preheat oven to 200 C. Line a large baking pan with parchment paper.
2. Wash and rinse the quinoa in a colander. Then, add your quinoa to a saucepan along with 1 ¾ cups of the water. Bring to a boil, and cook over medium heat for 10minutes or until the quinoa has absorbed most of the water.
3. Remove from the heat, fluff with a fork, cover, and let stand for 2-3 minutes.
4. In a large mixing bowl, whisk together the remaining ¼ cup filtered water, the flaxseed meal, chia and olive oil. Let stand for 10 minutes to thicken.
5. Prepare the kale by washing well, then cutting into fine strips.
6. Transfer the cooked quinoa to the mixing bowl with the flaxseed chia mixture. Stir in the almond flour, lemon juice, kale, salt, garlic powder, seaweed flakes, onion powder and black pepper until incorporated.
7. Use a cookie or icecream scooper to scoop out and compact mounds of the quinoa mixture. Drop each mound onto the baking tray.
8. Once you’ve formed all of the dough, use little bit water to shape them with your fingers into round patties.
9. Bake the patties for 20 minutes at 200 C. Then, gently flip each and bake for another 20 minutes, or until golden and crisp on both sides.
10. Serve with celery root remoulade. See the recipe below for celery remoulade.
11. Patties will keep for up to 5 days in a sealed container in the fridge, and can be enjoyed warm or cold.
Raw Celery Root Remoulade
Celery Root Remoulade is perfect as a starter, or as a side along plant based seafood. This salad only gets better as it sits for a few hours – so this is a great recipe to make ahead.
500g celery root
1 tbsp lemon juice
1/4 cup plant based mayonnaise
2 tbsp dijon mustard
1/2 tsp freshly ground black pepper
1 tsp salt
1 tbsp capers
1 tsp seaweed flakes (from Central Sun)
5-6 cornichons, diced
2 tbsp chives chopped
1. Peel the celery root and julienne it into 1/8-inch thin long strips. To make julienne, first cut in half, then cut into slices as thinly as you can. Stack three slices on top of each other, and finely slice them into matchsticks about 3-4mm thick. Repeat the process.
2. Place sticks in a bowl and sprinkle with lemon juice as you grate so the celery root doesn’t turn brown.
3. In a mixing bowl, combine the mayonnaise, dijon mustard, diced cornichons, seaweed, chives, salt, pepper and capers. Whisk with a fork to combine.
4. Add the celery root and toss until evenly combined.
5. Cover bowl and chill for at least 4 hours before serving. It gets better as it sits, as it allows the celery root to soften and absorbs flavours.