Quinoa Patties with Herb Dressing

Quinoa Patties | Joy of Yum

Quinoa Patties with Herb Dressing

I have been experimenting for a while to create light and simple savory quinoa patties and I am delighted to share this one with you. The quinoa cakes or patties are quick and easy to make. While the patties are in the oven it is simple to whip up the tangy and refreshing herb sauce. There is no oil in this recipe, the fats essential for our health are provided by the almonds in the cakes and the tahini in the sauce. Quinoa is packed full of protein and when served with a salad and fresh veggies this dish provides nutrients for good health. The agar agar and cauliflower help to hold the cakes together while they are cooking. Be gentle as you turn them over as they are a little delicate while cooking.

joy of yum quinoa patties with herb sauce


Serves: 4
Time: 40 minutes


2/3 cup quinoa, rinsed well
1 and 1/3 cup of water
1½ cups cauliflower (about 6 oz)
Handful of parsley, roughly chopped
1 cup almonds, chopped
1 tbs agar agar
Salt and pepper
1 tspn thyme, dried
4 cloves roasted garlic, chopped or 2 cloves of fresh garlic


Preheat oven to 200°C/390°F.

Place the well rinsed quinoa in a small saucepan with 1 & 1/3 cups (480ml) of water, bring to the boil and simmer, covered for 5 minutes. Pour into a sieve to drain out excess water. Reserve the water just in case it is needed later.

Place the almonds into food processor and chop well. Place in another bowl while you chop the cauliflower.

Break the cauliflower into chunks and place in a food processor, pulse until well chopped.

Add all the remaining ingredients to the processor and combine well. Add a little of the reserved water if needed until you are able to form little patties. The patties are about 3 inches in diameter and 1/2 inch thick.

Place the patties on a lightly oiled cookie tray (I used a double layer cookie tray so that the patties brown gently) bake for 22 – 28 minutes. Turn the patties twice so that they brown nicely on both sides.

Place on a cooling rack if you are not serving the quinoa patties immediately.



Big handful of parsley, roughly chopped
Small handful of sorrel roughly chopped (if sorrel is not available use cilantro)
3 tbs tahini
Little rice or nut milk as needed
1 lemon juice and a little zest
2 – 3 cloves of roasted garlic or one clove of fresh garlic
Salt and pepper


Place all the ingredients into a blender and blend until smooth and creamy. Add rice or nut milk until you reach the desired consistency.

Serve the patties with a big green salad. Fill the little stacks of quinoa patties with thinly sliced veggies of your choice and liberally pour over the herb dressing.

5 Responses

  1. Josée and Claude

    We just had the quinoa patties for our meal. So tasty and succulent. The parsley and sorrel sauce has a beautiful color and taste and completes the patties perfectly. It is a formidable blend of flavours. Easy to prepare. Enjoy.

  2. Isobel Scott-Clarke

    This makes a lot! Plenty to freeze. The sauce also gives a generous amount so we had the next day with fish as well ( if we are allowed to mention the f word!) Actually I used an egg as well to bind the patties – there are free range chickens and geese 3 houses away, and I had no agar agar.
    The mistake I made was to make these to eat after the carrot and kale soup – which was a meal in itself!

    1. Annalisa Mather

      So good to hear that you enjoyed these patties, Isobel. Reminds me that I need to make them again. And yes, whole food plant based recipes are filling and often a meal in themselves! All those yummy nutrients!

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