Chickpea quinoa patties with lemon tahini dressing

I have been interested in playing around with a patty recipe for sometime now and one Sunday afternoon when the pantry was looking rather bleak I pulled together what remaining ingredients I had to produce these crowd pleasers. 

This recipe will yield around 10 patties

WHAT YOU NEED:

PATTIES

-        1 TBS extra virgin olive oil

-        1 green onion (shallot) chopped

-        1 can 400g can chickpeas, drained and rinsed

-        1 cup cooked quinoa (1/2 cup dry) – cooked in chicken stock

-        ½ cup parmesan (or tasty) cheese

-        ½ cup wholemeal bread crumbs (substitute with gluten free crumbs for gluten free recipe)

-        1 medium carrot grated

-        Small tin of corn kernels

-        1 TBS chopped parsley

-        3 eggs, beaten

-        Cracked black pepper to taste

LEMON TAHINI DRESSING

-        2 TBS extra virgin olive oil

-        2 TBS tahini paste

-        Juice from ½ lemon

-        1 garlic clove, finely mined (optional)

-        Pinch of salt

-        Water (optional)

WHAT YOU DO:

PATTIES

1.     Heat extra the virgin olive oil in a non-stick fry pan and sauté the chopped greens onions over medium heat to release their fresh and sweet fragrance and then remove from heat.

2.     In a large mixing bowl mash the chickpeas with the back of a fork.

3.     Combine all remaining ingredients, including the green onions.

4.     Using hands, gently form patties to your preferred size – I used ½ cup handfuls.

5.     Heat a non-stick fry pan and cook patties for about 4 minutes on each side or until lightly golden brown.

6.     Serve with lemon tahini dressing.

LEMON TAHINI DRESSING

1.     Finely mince garlic and place in a small mixing bowl.

2.     Combine all ingredients and mix well.

3.     If desired, stir in a little water to help bring the dressing to your desired consistency.