High protein powerhouse patties can be made ahead and used for sandwiches, wraps, or just take-away snacks for kids or parents! They are high in protein, gluten-free, and nut and dairy-free as well.
I have to admit, this recipe came about because of my almost 9-month old grandson. I love feeding him homemade Kiki food and I wanted to put together something that was higher in protein, but mostly plants and could be held by him to feed himself, and was pretty easy to make and freeze for future meals. That’s how these “patties” were born. I’m pretty excited about how they turned out. The K-man (that’s what I call my grandson) loved them and so did the adults who tried them. They are very portable and can be eaten on the go as a nutritious snack or small meal. I made them into these oblong patties to make it easier for baby to hold, but you can turn them into meatballs, burgers or even a meatloaf if you like.
I did not add minced onion or garlic to keep them from having too many chunks and possibly not holding together as well for the baby. I also did not add salt and kept additional spices to just turmeric for him as well. Feel free to spice these up if you like! I can imagine Indian spiced patties with ginger, turmeric, black pepper, coriander and cumin – served on paratha or naan. Or maybe a Mexican version with cilantro, red chile, cumin, and Mexican oregano – served with avocado on tortillas.
I served them the first night on top of a big green salad, and then in sandwiches the next day using my high-protein white bean and pine nut spread (you can find the recipe HERE). The sandwich with 2 patties and 3T of the white bean spread clocks in right around 24g of protein! K-man just man-handled them bare-fisted!
Here’s what they looked like before going into the oven…
Feel free to experiment with flavors and ingredients, but if you do, I hope you will let me know in the comments below or tag me on Instagram @healthysexykitchen with a photo of your version!
Turkey Quinoa Patties
- 2.5 cup cooked quinoa from 1 cup dry
- 3 large eggs
- 2 teaspoons onion powder you can use fine diced onion
- 1 teaspoon garlic powder you can use 2 garlic cloves, minced
- 1 cup gluten-free bread crumbs or any breadcrumbs you like
- 10 ounces ground turkey anywhere from 8-12 oz is fine
- 1/2 cup shredded carrot chopped after shredding
- 1 cup kale or spinach chopped fine - you can use any greens you like
- Cook your quinoa, if needed, for about 20-25 minutes or until fluffy. Remember to turn it off and keep the lid on for about 5 minutes to allow it to absorb all the water. Put into a bowl and cool slightly.
- Heat oven to 400 degrees F (205 C).
- Combine all the other ingredients with the quinoa in the bowl just until blended. Form into desired shapes (meatballs, oblong patties or burgers - you could even cook this as a meatloaf).
- Place on a parchment or foil-lined baking sheet, brush or spray with oil (I used avocado oil) and bake at 400 degrees F (205 C) for 20-25 minutes, turning over halfway through, or until golden on both sides.