These newly created vegetarian, high protein patties were a big success with my family and i would love to share them with other adventurous vegetarians!
4 cloves of fresh garlic
1 peeled piece 2,5 cm fresh tumeric
1 peeled piece 2,5 cm fresh ginger
1 green chilli
1 leek or a bunch of spring onions
ca. 1 1/2 cup of steamed left over red thai rice
ca. 1 cup of boiled quinoa
freshly cruched black pepper
oil to fry the patties in
How to make them:
I very often work with left over rice and I love to transform it into new food surprises. So if you have leftover red thai rice go ahead and get quinoa to make these delicious patties. The quinoa should be washed and looked through for little stones…Boil the quinoa till it is soft, drain the water.
Then you chop garlic,turmeric, ginger and chilli and fry lightly in olive oil, add salt and pepper to that mixture. Rasp the zucchini into a big enough bowl,cut the leek into thin slices. Now you mix all the ingredients together, using the egg and the flour (possibly wholeweat) to bind the ingredients together to a quite moist “patty dough”.
Heat up the oil in the frying pan and pace 4 pattys each time in the pan. They should become very crispy and nicely baked!
I made 12-14 pattys, enough for a hungry family of 4 including afternoon snack…
Yogurtsauce: To dip the pattys I made a fresh yogurt sauce with plain yogurt spiced with ground coriander and rocksalt. That makes a beautiful contrast. You can serve the pattys with a fresh red cabbage salad or any other salad that comes your way! :) Enjoy!