It’s #foodcoma time! These powerhouse patties are an explosion bomb, packed with fresh flavor and great nutrients. I always loved patties since childhood. My mum used to revamp it every single time with different veggies and different herbs to make our meals more exciting! Yes, I get these genes from her. A lot has changed  in my life since I have attained motherhood. When it comes to food, I try to eat healthier stuff, more superfood and introduce the same to my child by alternating the favors. To my surprise my 2 year old mini bomb loves it too!

These patty is quite literally everything. The delicious concoction of nutritious veggies, the lushness from the fresh herbs and the abundance of super-food all comes together to create a firework of amazing flavors. All this complemented with a zippy yogurt sauce, it is phenomenal.

So just when you were pondering what to eat with your cup of tea during monsoons, we’ve got a quick and easy solution for you!

RECIPE

INGREDIENTS: (makes 8 – 10 pieces)

For the patty:

• 1/2 cup uncooked quinoa
• 2 cups spinach leaves
• 1/2 cup grated carrot
• 1/4 cup onion, finely chopped
• 1 egg, lightly beaten
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh basil leaves, finely chopped
• 4 cloves garlic, finely chopped
• 2 tsp chili flakes
• 1 cup panko bread crumbs
• 1/4 tsp lemon zest
• 4 tbsp olive oil, for cooking the patty
• salt, to taste
• freshly crushed black pepper, to taste

For the dip:

• 120 grams plain Greek Yoghurt (I used Epigamia Yogurt)
• 1 tbsp fresh lemon juice
• salt, to taste

METHOD:

For the patty:

• Cook the quinoa as instructed in the package. Once cooked, fluff it with a fork and keep it aside.
• Meanwhile, blanch the spinach leaves and once blanched, run it under cold water. Roughly chop it and keep it aside.
• In a bowl, mix chopped onion, grated carrot, chopped spinach leaves, chopped basil leaves, parsley, chili flakes, garlic and lemon zest and mix it with a spoon.
• Add cooked quinoa, lightly beaten egg, salt and pepper and mix the mixture using your hand.
• Lastly add the Panko bread crumbs and completely mix the patty mixture. Keep it in the fridge for 20 – 30 minutes.
• Take out the patty mixture from the fridge and using an ice-cream scoop, take a scoop of the mixture, roll it and slightly flatten it.
• Repeat the process for the remaining mixture.  Keep the balls in the fridge for another 10 minutes.
• Meanwhile take a flat pan and put it on medium heat. Spray 1/2 tbsp of oil.
• Now put the patty on the pan, drizzle some oil on the patty and allow it to cook until its crisp and golden brown on each side.
• Repeat the process for all the patty and keep it aside.

For the dip:

• Take Greek yogurt in a bowl. Whisk it slightly using a wire whisk.
• Add lemon and salt and mix it with a spoon.
• Keep in the fridge until ready to serve.

Now place the patty in a platter along with the dip and serve immediately!