Mushroom & Quinoa Patties

Anti-inflammatory, Mediterranean Diet, Gluten Free, Diabetic Friendly

  • Author: Merridy Casson
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 20-25 mins
  • Yield: 1518 patties 1x



2 cups cooked quinoa (cook in chicken stock)
2 eggs, beaten
2 cloves crushed garlic
2 cups chopped mushrooms
1 carrot, grated
4 spring onions, chopped
2 teasp Moroccan Spices
1/2 cup grated parmesan
2 Tbsp chopped coriander
1 cup panko breadcrumbs


Cook the quinoa in rice cooker until liquid goes (1 cup quinoa to 2 cups chicken stock).
In a bowl, add all remaining ingredients & combine well.
When quinoa is cooked, add to the bowl of combined ingredients & mix in well.
Form into patties and cook in small amount of macadamia nut oil until golden brown.
Drain on absorbent paper.


Serve with fresh garden salad and guacamole.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!