Sometimes, you just want a BURGER. But, other times you just a need a protein-acious, patty that will satisfy but keep you in the health zone. Veggie patties are a stupendous way to start or finish your day. Sure you can buy the over-priced, bland, wheat-filled, hockey puck veggie burgers. Or you can make these lil ladies! Eat as a patty, pair with eggs, crumble over a salad or dunk in your soup!
Makes approximately 8-10 patties.
Preheat oven to 375
In a medium-sized mixing bowl combine:
1 cup quinoa (cooked: boil 2 cups water, 1 cup quinoa until water is gone ~ 10 minutes, add a bouillon cube for flavor)
1 egg (farm fresh, hormone and cage free of course!)
4 oz tofu (squeeze it to crumble it in)
1/4 cup shaved/grated or finely chopped red onion
1/4 cup chopped sun-dried tomato
1/4 cup arugula chopped (just grab a handful and chop)
1/2 cup Red Mill flour (not processed)
1 Tbsp olive oil
1 tsp thyme
2 dashes sea salt
2 dashes ground pepper
On an olive oil greased pan, scoop palm-sized amount of ‘batter’ and gently flatten each one.
Bake for 15-20 minutes.
Eat right away or store in fridge with wax paper between patties. Pop them in the toaster over on 350 for ~ 3 minutes to reheat all week. Taste great atop a salad with dressing, by themselves, or with mustard, ketchup and onion!