These hearty pancakes were inspired by local farmers market rhubarb.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup water
- ½ cup quinoa
- 1 carrot
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 6 small green onions, chopped
- ¼ cup whole wheat bread crumbs
- 1 egg, slightly beaten
- 1 clove garlic, minced
- 1 teaspoon ground cumin, or to taste
- ¼ cup peas
- ¼ cup corn kernels
- 2 tablespoons olive oil
- ½ cup plain yogurt
- 3 tablespoons tahini
- 1 lemon, juiced
- 1 tablespoon chopped fresh cilantro, or to taste
- 1 teaspoon hot Madras curry powder
Instructions
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
- Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
- Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
- Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 165 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Burgers were pretty good, but the yogurt/tahini sauce was not! I’ll whip up a lemon aioli for the leftovers.
I left out the tahini sauce and used thai satay sauce instead. The burger itself was had a sweet taste and went well with the satay sauce.
I left out the peas as I didn’t have any in the freezer .. otherwise made the burgers as directed. I found out I am not a fan of tahini so when I had the leftovers of these, I used jalapeno ketchup. I preferred this more than the sauce
was a good veggie burger and texture but had a very, very bland taste and needed too much salt and pepper.