Quinoa Patties


For the Patties

  • Cooked red Quinoa                          150g
  • Mustard Cress                                  1 punnet
  • Feta cheese (crumbled)                   150g
  • Medium shallots, finely chopped       2 each
  • Butter                                                30g
  • Rapeseed oil                                     1 tbsp.
  • Egg                                                    1 small
  • Salt and Pepper                                 1 pinch

Ingredients for the vegetable and yogurt dip

  • Red onions               1 medium
  • Courgette                  1 medium
  • Plain yoghurt             100g
  • Tahoon oil                 4 tsp
  • Yka leaves powder   1 tsp
  • Yka leaves                 8 pieces
  • Tahoon Cress            ½ punnet
  • Sakura Cress             ½ punnet


For the Patties

  • Cut the Mustard cress and add it to a mixing bowl with the rest of the ingredients.
  • Mix well and combine with the back of a tablespoon until the mix forms a hard paste.
  • Mold and press to shape the patties.
  • Add the butter and oil into a frying and cook the patties on a medium heat, around 2 minutes on each side.

Ingredients for the vegetable and yogurt dip

  • Peel and poach the red onions in water until fully cook, cut into pieces.
  • Cut the courgette into wedges, season well and roast in the oven.
  • Mix together the plain yogurt with the dried Yka leaves.
  • Dress the plate with the patties and add the red onions pieces, roasted courgette, cresses, Yka leaves and a drizzle of Tahoon oil.

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