Broccoli Cauliflower Goat Cheese Quinoa Patties with Avocada Cream

These crispy, healthy, gluten-free broccoli cauliflower goat cheese quinoa patties are simple and nutritious.  If you want, skip the cheese and use vegan cheese to make it fully vegan.  These patties are very versatile.  You can make them with different vegetables and your choice of cheese.  Your meat lover will love it too.

Happy New Week you guys!!

I find it a little challenging to eat healthily while having all the good flavors, with portion control.  When summer hits, it’s especially a little hard to maintain a decent lifestyle in terms of food.  With the boys home, there’s a little bit of indulgent food, a lot of comfort food, and in between, I try to squeeze in some healthy food too.

There’s only one rule at home.  You have to eat what’s served to you :).  I would be lying if I said I didn’t have some arguments about that.  Some whining and some playing around with the food, talking to the food and asking “Why are you so healthy?”  Add a lot or a little cheese with some spices, and no one can tell it’s healthy, except for my little one who thinks he’s a judge on Chopped.

We use quinoa in many ways at home, whether it’s quinoa pilaf, quinoa dosa, or quinoa pongal. It works great in Indian recipes.  I came across these quinoa patties and was quite intrigued a few years ago. I ended up making my version and have been making them ever since.  Here is the crispy broccoli cauliflower goat cheese quinoa patties that passed the “chopped judge”:).

Broccoli Cauliflower Goat Cheese Quinoa Patties 

Quinoa is a versatile ancient grain.  I like to cook huge batches and refrigerate them.  If they’re packed neatly, they stay good for four days.  After you cook the quinoa, all you have to do is take it out and use it any way you like. These broccoli quinoa patties are a cinch to put together.  Add any vegetable you like, but mostly the non watery kind.

If you prefer using zucchini, grate it and squeeze the liquid out.  Pulse the broccoli and cauliflower in a food processor until they are finely chopped and fully minced.  I don’t drain the water with broccoli or cauliflower, but if you prefer, you could do it.

Add it to the quinoa, and then add the spices and the flour.  Using your hands, mix it very well.  Let it sit for 10-15 minutes for it to bind well.

Forming the broccoli cauliflower goat cheese quinoa patties

The mixture will not be completely dry, which is a good thing.  Use a large ice cream scoop to portion out these broccoli goat cheese patties.  Using your hands, form them and put them on a sheet pan lined with wax paper.  These broccoli patties can be frozen for about two hours before pan-frying if you find the mixture very soft.  They can be frozen and packed in between wax paper, in ziplocs or glass boxes.  Use a little oil and pan fry it on medium heat, for about two minutes on each side.  Be very careful while flipping it, so it doesn’t break.  Serve these broccoli quinoa patties with a sauce, and they’re SO GOOD!

Broccoli Cauliflower Goat Cheese Quinoa Patties

 

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Prep time

30 mins

Cook time

5 mins

Total time

35 mins

 

These crispy and healthy broccoli cauliflower goat cheese patties are simple and nutricious. These patties are very versatile. You can be made with different vegetables and your choice of cheese. Your meat lover will love it too.

Author: Ash

Recipe type: Snack, Lunch

Cuisine: American

Serves: 4-6

Ingredients

• 1 cup cooked quinoa
• ½ head of cauliflower
• ½ head of broccoli
• 3-4 green chilies
• few stalks green onions, chopped
• 2 large eggs
• ¼ tsp pepper
• ⅓ cup goat cheese crumbles
• ½ tsp salt
• ⅓ tsp toasted cumin powder
• 3 tbsp chickpea flour
• 1 tbsp brown rice or white rice flour
• 4 -5 tbsp of oil for pan frying. I use olive oil

Avocado Crema

• 1 ripe avocado, mashed
• 1 jalapeno, grated or minced
• 2 tbsp mayonnaise
• ⅓ cup yogurt
• 1 tbsp lime juice
• little lime zest
• salt, 1 tsp pepper
• 1 tsp sugar

Instructions

1. Cook your quinoa in some vegetable stock or water and let it cool. Set aside.
2. Using a food processor, pulse the broccoli, green chilies and cauliflower to a very fine mince. Add it to the cooled quinoa. Toss in the remaining ingredients for the patties except the oil. Using your clean hands, mix well and let it sit on the counter top for 15 minutes.
3. Use a large ice cream scoop and make equal portions. Press and shape them. Lay them on a wax paper lined baking tray. You can freeze them for sometime(an hour to two) or make patties immediately.
4. Take a flat bottomed cast iron pan or non stick pan. Let it hot. Add a tbsp of oil. Slide the patties in the oil, cook on medium heat for about 2 minutes on each side or until crispy. Take it out on a cooling rack.

Avocado Cream

1. Mix all the ingredients for the cream. If you like a smoother sauce, run it through a food processor or blend it.

Serve the creama with the patties

Notes

Use any cheese, veggies, or spices you like best. The finer the veggies are chopped/grated, the easier the patties will stick together. I always pulse them in a food processor.

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