Eggplant Squash and Quinoa Patties

photo (3)

From betterwithveggies.com

3/4 cup dry quinoa

1 1/4 cup water

4 green onions chopped (2-3 tbsp)

1 tbsp minced garlic

1 cup yellow squash chopped

1 cup eggplant chopped

1 hot pepper chopped

1 flax egg = 1 1/2 Tbs ground flax seed whisked with 3 tbs water

4 tbs chickpea flour

2 tbsp nutritional yeast

2 tsp dried thyme

2 tsp dried parsley

1 tsp salt

pepper to taste

Step 1- cook quinoa

take quinoa and rinse in water.  Once rinsed place in pot with water and bring to boil.  Lower to simmer and cook until quinoa is light and fluffy.

Step 2- cook veggies

Heat Olive Oil in a medium pan over medium heat.  Add Onions, and Garlic and cook for 3-5 minutes.  Add squash, eggplant, and pepper and mix while sauteing for another 5 minutes.

Step 3- make patties!

Combine all dry ingredients in a large bowl and add cooked veggies, flax egg, and cooked Quinoa.  Mix thoroughly until even and form into patties.  Place patties in a roasting pan and allow to sit in the refrigerator overnight (or at least an hour, the longer they sit the more they set as patties).

Step 4- cook patties and serve.

When you are ready to cook preheat the oven to 400 degrees.  Cook patties for 30 minutes, flipping halfway through to get a crust on both sides.

Step 5- serve and eat!  The best part.  I used ketchup, Russian dressing, cocktail sauce and other tomato-ey condiments to add some moisture to my patties and some salt.  I also dressed with extra nutritional yeast and thyme for added flavor!  Yummy!

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