Quinoa tikkis

I should have mastered the art of making fluffy Quinoa in the rice cooker to the T, but the stars were not aligned yesterday and the cooked Quinoa turned out a tad bit mushy and overdone. So I decided to give patties (or you may call them tikkies) a go.

'Cause I was super-hungry and time-strapped I did not pay attention to measurements and used what my mom says is instinct. But something tells me it doesnt matter. :)

1/2 cup uncooked quinoa should easily make 6-8 patties depending on the size of your palm.

(Tip: I normally use the rice cooker for quinoa but you can cook it in boiling water in a saucepan. Add garlic to this if you like it garlicky)

Finely chop up
 - a small onion
 - a small green finger pepper
 - a few spinach leaves
 - some coriander.
You could also add celery, zucchini, kale, what-have-you.


I used garbanzo bean flour to bind it together (will measure and update next time). You could use any flour I guess. Enough to make it all nice and thick mixture. You can add an egg or two (with or without the yolk to make it bind well, I made it without eggs). 

Add salt to your liking and any other spices or seasoning you like or just keep it simple like I did.

Mix in some olive oil (a bit generous as you really don't need much for the pan later).

Take a spoonful of mixture, roll it into a ball in your palm, press it to make a nice roundish tikki. Make a few of these. Pan fry them with a couple of drops of olive oil.




Serve it with a homemade sauce, ketchup or made a blend with sauces you have at home. Sunil made this yummy sauce out of kefir, Sriracha (it always makes it special appearance at the end) and mom-made gunpowder (kandi podi).



Eat it while they are hot or serve it cold or even reheat it for 30 seconds in the microwave later.