Inspiration for these tasty, tiny patties came from a Costco Shopping spree with my mom. She was on the hunt for Quinoa, and the only bag they had was 4 pounds. That’s a whole lot! So we ended up splitting the bag, and I took half of it home. This bag was a monster.
But I was super excited to take it home and create healthy, filling dishes. It is super versatile and easy to use. You can use it in salads, burgers, stir-fries, casseroles, the list is endless! In reality, you can pretty much just boil quinoa and throw it on any food for a boost of protein and fiber. If you have the same problem as me of over eating, or not feeling full…Well, this little grain is the perfect solution as it helps make you feel fairly full.
Cooking the quinoa is SO easy. It’s always a 2:1 ratio. So for 2 cups water, you add 1 cup dry quinoa. We are using 2 cups of cooked quinoa for this recipe. Supposedly, dry quinoa cooks to about 4 times the size, but through experiment I have found it is about 2 to 3 times the size. I decided to make 1 cup dry quinoa, so I used 2 cooked cups for the patties, and left the other 3/4 cup in tupperware to use in my salads this week. Here are the instructions of how to cook quinoa: Pour 2 cups of water in medium pot, and measure 1 cup dry quinoa. Bring to boil over medium-high heat, then reduce to low heat to simmer and cover for 12-15 minutes. Set aside to cool.
I’ve made this recipe a few times before, and my favorite flavor is Buffalo. I’ve also made them before without the buffalo sauce, and they still taste phenomenal. I make the sauce with equal parts butter and canola oil, and 1/2 cup hot sauce. Depending on how hot you want the sauce, you can choose to add more or less.
I also used kidney beans, aka Cannellini beans. If you have another similar type of bean on hand, feel free to use that. I’ve made these before with pinto beans, and they turned out just as delicious. You want to make sure you mash these pretty well, otherwise you will have big chunks of bean in your patties. The smoother the texture, the better. I used a potato masher, then a fork to really get all those pieces blended.
Next, mix the quinoa, mashed beans, slightly beaten egg, bread crumbs, and 4 tablespoons of your buffalo sauce (optional), and salt & pepper. It turns into this ooey-gooey delicious mixture.
You then want to form them into patties. Scoop about a tablespoon into the palm of your hand, roll into a ball, then press down until they look like so.
Once baked, I poured some buffalo sauce over the top. Then I started to try them, and ended up eating about 4. OOOPPS. Seriously, they are so good.
Enjoy, and stay creATEive.
Mini Quinoa Patties – Buffalo Style.
Yields 25- 30 Mini Patties
- 2 tablespoons butter, melted
- 2 tablespoons canola oil
- 1/2 cup hot sauce
- 2 cups cooked Quinoa
- 1 cup mashed Cannellini Beans
- 1 slightly beaten egg
- 3/4 cup panko bread crumbs
- 4 tablespoons buffalo sauce
- 1 teaspoon salt and pepper
- 2 tablespoons olive oil
- Melt butter in microwave for a few seconds.
- Mix melted butter with oil and hot sauce.
- In medium pot, bring 2 cups of water and 1 cup of Quinoa to boil. Reduce heat to simmer, and cover. Cook 12-15 minutes. Set aside to cool.
- In large mixing bowl, mash 1 cup of beans until no bean chunks are left.
- In a small bowl, slightly beat 1 large egg. Pour into large mixing bowl.
- Add cooled quinoa, panko bread crumbs, buffalo sauce, and salt & pepper to large mixing bowl.
- Mix ingredients until well blended.
- Form into mini patties.
- In large pan, heat up 1- 2 tablespoons of olive oil. On medium heat, sear patties on each side for 3-4 minutes or until golden brown and crispy.
- Once cooked, pour buffalo sauce over the patties or dunk in sauce.
Recipe inspired by Half Baked Harvest.