My best vegetarian patties

Ingredients for 7 servings:

• 250 g quinoa, white
• 500 ml vegetable broth, light
• 1 carrot(s), approx. 75 g
• 1 m.-sized onion(s)
• 100 g oat flakes, fine, possibly gluten-free
• ½ tsp white pepper
• ½ tsp, heaped salt
• ½ tsp sweet paprika powder
• ½ tsp, leveled cumin powder
• 2 tsp marjoram
• 2 tsp mustard, medium hot
• 1 garlic clove(s)
• 170 g cheese, grated
• 3 eggs
• 50 ml whole milk or plant-based drink
• 60 g breadcrumbs, gluten-free e.g. Leimer, alternatively breadcrumbs
• lots of oil, coconut oil or other oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

quinoa-based, soy-free, gluten-free, approx. 21 patties

Place the quinoa in a sieve and rinse well. Pour the vegetable broth (I use homemade soup base) into a saucepan and add the quinoa. Bring the broth to a boil and simmer gently on very low heat with the lid slightly ajar for about 15 minutes. Stir occasionally. The broth should be completely absorbed. Then transfer the quinoa to a larger bowl, mix in the oats, and let cool. Peel the carrot and grate it very finely. Dice the onion. If you like, you can also sauté the onion. Add both to the quinoa. Once everything has cooled, stir in all the other ingredients and let it sit for at least 30 minutes. I always use Leimer’s gluten-free breadcrumbs because they contain psyllium husks, which swell well. Add plenty of coconut oil to a pan. Form patties (shape about 1 heaped tablespoon into balls and then flatten) and fry for about 5-6 minutes over medium heat, turning 2-3 times. There should always be oil in the pan to prevent them from burning. I got 21 patties out of this. Allow 2-3 per person. Cooked patties can also be frozen. They’ll keep in the refrigerator for about 3 days. The patties are delicious hot or cold, even as burger patties.