These patties are quite versatile, as you can mix in pretty much any type of grain, as well as substitute kale or spinach for the chard. They are firm, but not dry, and hold their shape well. They’re also delicious, and get a bit crispy on the outside. Baking instead of frying makes them a very healthy burger alternative.

Quinoa, Bulgur and Chard Patties
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  1. 2 cups cooked grains (I used a mixture of red and white quinoa with bulgur), cooked according to package instructions (approximately 2/3 cup uncooked)
  2. 1 1/2 cups coarsely chopped rainbow chard, center stalk removed (or kale or spinach), reserve stalks if using chard
  3. 1 small red onion, diced
  4. 1 tsp sea salt
  5. 1 tsp chili powder
  6. 1/2 cup crumbled Feta
  7. 1 cup panko bread crumbs
  8. 2 large eggs, beaten
  9. olive oil
  1. Preheat oven to 400F/200C/gas mark 6
  2. Finely chop the stalks of the rainbow chard. Heat a small amount of oil in a pan. Fry the stalks and the onion for 5 minutes, or until soft.
  3. In a large mixing bowl, add the stalks and onion, and the remainder of the ingredients, except for the olive oil. Mix thoroughly.
  4. Form the mixture into 8 patties and place on a parchment lined or nonstick baking sheet. Lightly brush or spray with oil. Bake for 15 minutes, turn over and brush or spray the other side. Bake for an additional 10 minutes.
  1. I served these with stir-fried broccoli, grilled baby aubergines, toasted pine nuts, feta cheese, and pomegranate seeds.
  2. Additionally, serve it with some avocado basil cream - mash one avocado, add a tablespoon of greek yoghurt and some finely chopped basil. Stir together and add a dollop onto each quinoa patty.
Adapted from SkinnyMs.
Adapted from SkinnyMs.
The Pescetonian