Leeks Vegetarian

Leek, carrot and quinoa patties

Name: Leek, carrot and quinoa patties
Prep time: 55 min
Cook time: 35 min
Yield: 6 to 8
Cuisine: Entrées
Ingredients: 250 ml (1 cup) of quinoa; 3 carrots; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 2 garlic cloves, minced; 3 eggs; 30 ml (2 tablespoons) of Tamari soy sauce; 125 ml (1/2 cup) of Parmesan, finely grated; 60 ml (1/4 cup) of fresh parsley, minced; 5 ml (1 teaspoon) of dried thyme; 5 ml (1 teaspoon) of dried basil; Salt and pepper, to taste

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Author: Les Cultures de chez nous

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Preparation 20

Baking 35

Portions 6 to 8

Freezing Yes

Budget

Ingredients Preparation

Ingredients

250 ml (1 cup) of quinoa
3 carrots
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
2 garlic cloves, minced
3 eggs
30 ml (2 tablespoons) of Tamari soy sauce
125 ml (1/2 cup) of Parmesan, finely grated
60 ml (1/4 cup) of fresh parsley, minced
5 ml (1 teaspoon) of dried thyme
5 ml (1 teaspoon) of dried basil
Salt and pepper, to taste

Preparation

Side-by-side mode

Cook quinoa in salted boiling water for 15 minutes.
Peel and grate carrots.
Finely mince the leeks.
In a pan, brown the carrots and leeks with olive oil. Add the minced garlic and cook for about 10 minutes, occasionally stirring. Let it cool down.
In a bowl, beat the eggs and add the Tamari sauce. Stir in the quinoa, leeks, carrots, parmesan, basil, and thyme. Mix well. Add salt and pepper to taste.
Make the patties.
Lightly oil the pan and cook the patties for a few minutes on each side.

Chef’s note

Serve on a mini pita with lettuce, tomatoes, fresh basil, and mayonnaise of your choice.