Green Quinoa Patties

Soft inside, crispy outside: These quinoa patties with peas and spinach are eye-catching and taste great. The yogurt dip with mint provides the perfect refreshment. Recipe by Kristina Jansson, Stories from the Kitchen Cupboard

05/03/2026

Soft inside, crispy outside: These quinoa patties with peas and spinach are eye-catching and taste great. The yogurt dip with mint provides the perfect refreshment.

Ingredients

Ingredients for 4 portions

For the Patties

150 g Quinoa (white, so the green color stands out particularly well)

150 g Peas, frozen, thawed

100 g Spinach, fresh

1 Bunch of parsley

1 Egg

40 g Flour (I like to use whole grain)

250 g Halloumi

Salt and pepper

Coconut oil for frying

For the Dip

1 Cup of natural yogurt (180g)

1/2 Lemon, juice and zest

2-3 Sprigs of peppermint

1 Clove of garlic

Salt and pepper

Preparation

Cook the quinoa in double the amount of water. Lightly salt the water. The quinoa should be cooked but still have some bite. Then let cool.

Chop the spinach and parsley. Roughly mash the peas (faster with a food processor) and coarsely grate the halloumi with a coarse grater. Put everything in a bowl.

Add the quinoa, egg, and flour to the spinach-pea-halloumi mixture and mix everything well. Then season with salt and pepper.

Form balls from 1-2 tablespoons of the mixture and press them slightly flat on top and bottom. Then press the mixture firmly with your hands.

Preheat the oven to 120 degrees. Fry the quinoa patties in a little coconut oil over medium heat for 2-3 minutes until golden brown. After turning, press the patties slightly flat with the spatula. The mixture may be a bit crumbly and the patties may fall apart slightly in the pan if you turn them too early. But don't worry: the crispy crust and the slightly melted halloumi will give the patties stability in the end.

Keep the finished quinoa patties warm on a baking sheet in the oven.

Finely chop the peppermint for the dip. Grate the lemon and squeeze out the juice. Press the garlic clove and mix everything with the yogurt. Finally, season with salt and pepper.

Serve the finished quinoa patties with the mint-yogurt dip.

This recipe was provided to us by Kristina Jansson from Stories from the Kitchen Cupboard.

White Quinoa PureSpelt Flour, dark Black Pepper Grains Coconut Oil Black Pepper Grains Black Pepper Grains Soups, sauces, dips Side dishes and vegetables

For this recipe, you will need