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Mexican Quinoa Patties

  • 1 Sweet Potato / regular potato, boiled and grated
  • 1/2 Cup cooked Pink Harvest Farms Quinoa
  • 1/2 Cup boiled Rajma, mashed
  • 1 Chia Egg (1Tbsp Pink Harvest Farms chia seeds mixed with 3Tbsp water. Let it sit for 10 mins till it is a thick gel).
  • 2 Tbsp Tomato puree (or 1 fresh tomato blended without skin)
  • 1tsp Paprika (or red chilly powder)
  • 2 tsp Chipotle spice mix (or any mexican seasoning like taco seasoning)
  • Salt and Pepper, to taste
  • 1Tbsp Olive oil
  • 1 squeeze Sriracha (or ketchup)
  • 1 Onion finely chopped and sautéed with 4-5 chopped garlic cloves
  • 1 Green chilly, chopped (optional)

1. Cook the quinoa according to instructions on packet.
2. Meanwhile, cook the onion and garlic on a non stick pan with some oil until onion is translucent
3. Once cooked, add all ingredients to a bowl and mix well. Taste and adjust the salt if required.
4. Lightly oil your hands and form the mix into as many patties based on the size of your buns. Put them on a plate.
5. Take a non stick pan and add 2 tablespoons of oil. Heat on medium, once the oil is hot, add the patties and cook on medium heat until browned. Flip them one by one and cook the other side. You can choose to shallow fry the patties in more oil if you want a fried option.
6. Assemble a burger or eat them as it is, they’re yum!
7. Try @diet_tamasha’s vegan cashew aioli for the perfect creamy sauce!