Low Carb, High Protein Quinoa Paneer Patties (Edit recipe)

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This recipe was born out of an accident! I was cooking quinoa and it didn't turn out fluffy. Instead, it was sticky, so I decided to add some veggies, paneer (Indian Cottage Cheese), oat flour and spices to turn them into patties. The result - a delicious, low-carb, high-protein, high-fiber, filling vegetarian snack that tastes best dipped into Green (Cilantro-Mint) Chutney. Make these for breakfast, as an appetizer or as a school lunch box snack. If you are gluten-free, make sure to use gluten-free oats. And for a vegan, dairy-free option, just swap the Paneer with crumbled extra firm tofu.

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 3 - 4

Ingredients

1.5 cups Tri-Color Quinoa, cooked (equivalent to 1/2 cup uncooked quinoa)
1 cup Paneer, crumbled, or swap with extra firm tofu for vegan option
0.25 cup Green Onion (Scallion)
1 whole Jalapeño, deseeded & chopped, optional
2 Tbsp Cilantro, chopped
0.5 tsp Paprika
1 tsp Ground Cumin, Primal Palate
1 tsp Granulated Garlic, Primal Palate
1 tsp Salt
2 - 3 Tbsp Oat Flour, for binding and coating
0.5 - 1 cup Vegetable Oil, for frying
0.25 cup Indian Green Chutney (Cilantro Mint Chutney) (click for recipe), to serve

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, combine cooked quinoa, crumbled paneer, green onions, jalapeno, cilantro, all the spices and half of the oat flour. Give it a good mix to form a loose dough.
Grease your hands with water and form into patties.
Heat oil in a pan.
Coat the patties with oat flour and shallow fry in oil on medium heat until golden brown on both sides.
Remove them on an absorbent paper towel.
Enjoy them warm served alongside Green (Cilantro-Mint) chutney as a snack, in wraps, bowls or sandwiches.

Notes

If your quinoa is fluffy (like it should ideally be) and you have trouble binding the patties, use additional oat flour, a mashed potato or an egg. For added nutrition, add in grated broccoli, carrots or any other veggies with low water content. For vegan/ dairy-free option, swap paneer with extra firm tofu. Feel free to swap tricolor quinoa with white quinoa; I used tricolor because that is what I had.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	954
Fat:	63 g
Carbohydrates:	71 g
Protein:	29 g
Cholesterol:	83 g
Sodium:	742 mg
Fiber:	9 g
Sugars:	3 g
Calculated for total recipe.