Quinoa Patty with Butternut Squash and Oats



This is delicious, I promise. It is something different, light and nutritious, and very handy to keep in the freezer a for a super quick meal.


For generous 4 patties, mix well and evenly in a bowl:

  • Butternut Squash, cooked and seedless flesh, 250 gr (bake skin on at 200 C for 60 minutes, allow to cool and spoon flesh off, 250 gr is roughly the yield from the head of one small squash)

  • Quinoa, cooked, 100 gr (just boil for 10 minutes, drain, and spread on a tray to cool)

  • Onion, 50 gr, very finely diced (about half a small pc)

  • Oats, 30 gr (rolled)

  • Worcestershire Sauce, 1/2 tsp

  • Ketchup, 1 tbsp

  • Coriander leaves, finely chopped, 1/4 cup (or parsley of course I just love the particular aroma)

  • Salt, to taste

Shape the patties, place in between parchment paper and refrigerate for at least one hour, (or at this point you can stock them in the freezer). If storing in the fridge for longer, use an airtight container (they will last a few days). It is a delicate "dough" so be gentle with. Stick to the absolutely necessary movements.


To cook, you can either:

  • Shallow fry them in a pan with very little olive oil, over medium to high heat for 3 minutes on each side. This will give you a crispy golden surface.

or

  • Bake them at 200 C for 20 -30 minutes, after having oiled them with a brush, which is very convenient for a crowd, but you will lose the crispy texture.

I like to pair it with a salad, and I highly recommend this kale and beetroot mingle.