Quinoa, Spring Onion and Parmesan Patties

These little patties are a very tasty addition to your festive table, BBQ’s and picnics. Delicious both hot and cold.


  • 80 min
  • Serves 20 Patties
  • Easy


1 cup Quinoa

2 cups vegetable stock

2 large garlic cloves – finely diced

1 teaspoon ground cumin

¼ cup Ground Almonds

1 cup finely grated parmesan

2 spring onions, green parts finely sliced

Handful fresh basil, roughly chopped

1 free-range egg

Salt and cracked pepper

Olive oil for sautéing



Rinse the quinoa well. Place in a medium saucepan with the stock and bring to a boil. Reduce heat to a simmer and cook with a lid slightly ajar for 15 minutes until tender and the liquid has been absorbed.


Place the lid on and leave to sit for 5 minutes. Stir through the garlic, cumin, almond meal, parmesan and spring onion. Leave to cool for 15 minutes before mixing in the spring onion, basil, egg and a generous seasoning of sea salt and ground black pepper.


Form heaped spoonful’s of mixture into patties. Place in the fridge for at least 30 minutes to firm up.


Heat a generous glug of oil in a sauté pan over a medium  heat. Cook the patties until golden brown on both sides. Keep warm in the oven until ready to serve.

Created by Kelly Gibney