Quinoa patties

These delicious quinoa patties taste great both warm and cold – and are perfect as a snack on the go or as a light lunch with a salad.  

This recipe is   

• vegan  
• suitable for a low-histamine diet  
• gluten-free  
• lactose-free  

Preparation time   

30 minutes  

Ingredients for 3-4 people  

• 180 g quinoa  
• 1 tsp HistaFood Organic Vegetable Broth  
• 60 g (gluten-free) oat or millet flakes  

• 15 g ground flaxseed  
• 1 clove of garlic (1)  
• 1 small onion (1)  
• 1 carrot  
• ½ bunch of parsley  
• ½ tsp salt  
• Olive oil  

Dip  

• 50 g vegan cream cheese (1)  
• 1 tbsp tahini (1)  
• ½ bunch of parsley  
• A little fresh mint  
• 1 jar of HistaFood organic vegetable spread, carrot & beetroot  

preparation  

• Bring the quinoa to a boil in a pot with twice the amount of water and simmer over medium heat until tender.  
• Then, if necessary, strain and let cool.  
• Meanwhile, peel and finely chop the garlic and onion.  
• Peel and finely grate the carrot.  

• Wash, trim, and finely chop the parsley.  
• Mix together quinoa, 1 tsp HistaFood organic vegetable broth , oat or millet flakes, flax seeds, garlic, onion, carrot, parsley and salt.  
• Heat some olive oil in a pan.  
• Form quinoa patties with moistened hands and fry on both sides over medium heat until golden brown.  
• Wash and finely chop the parsley and mint for the dip.  
• Mix together cream cheese, tahini and HistaFood organic vegetable spread carrot & beetroot and serve with the quinoa cakes.  

Our HistaFood tip  

You can serve the quinoa patties with your choice of toppings, such as parsley or lamb's lettuce. Our organic zucchini and basil vegetable spread also makes a great dip.

Prepared with