We are going pescetarian for the summer so I am on the search for awesome vegetarian options to fill in the gaps. I started making rice and lentil burgers when my son was about a year old. They were easy to carry with us, stuff with vegetables, and he loved them. This is a similar concept. Quinoa is a great source of protein and the vegetables add a wonderful mix of antioxidants, vitamins and minerals. Of course I made a couple changes to the Chatelaine recipe but that is what I love about these. You can change the vegetables or add a new spice and you have an entirely different beast. I give you the original and detail below the changes I made. They are excellent as a side dish or a main just plan to make extras!
Published by Chatelaine on 7/1/2011 Preparation time 20
In addition to the vegetables that they used parsnips and turnip. The second time I left out the cornstarch, bulked up the vegetables and added an extra egg. Most importantly I added about a tablespoon of Fleur d'Ail (which gives an amazing garlicy goodness to them!) Also instead of pan frying I baked them in the oven at 350 for about 35 minutes on a oiled sheet pan, flipping about halfway through the cooking time.
I also made the White Bean and Walnut Burgers - yummy!