Quinoa Patties


For the burgers: 

  • 150g cooked red quinoa
  • 1 cup of Mustard Cress
  • 150g feta cheese (crumbled)
  • 2 finely chopped medium shallots
  • 30g butter
  • 1 tbsp canola oil
  • 1 small egg
  • 1 pinch of pepper and salt

For the vegetable and yoghurt dip:

  • 1 medium red onions
  • 1 medium zucchini
  • 100g plain yoghurt
  • 4 tsp bean curd oil
  • 1 teaspoon of Yka Leaves powder
  • 8 pieces of Yka Leaves
  • ½ punnet Tahoon Cress
  • ½ punnet Sakura Cress


For the patties:

  • Cut the Mustard cress and add it to a mixing bowl with the rest of the ingredients.
  • Mix well and combine with the back of a tablespoon until the mix forms a hard paste.
  • Mold and press to shape the patties.
  • Add the butter and oil into a frying pan and cook the patties on medium heat, around 2 minutes on each side.

Ingredients for the vegetable and yoghurt dip:

  • Peel and poach the red onions in water until fully cook, cut into pieces.
  • Cut the courgette into wedges, season well and roast in the oven.
  • Mix together the plain yoghurt with the dried Yka leaves.
  • Dress the plate with the patties and add the red onions pieces, roasted courgette, cresses, Yka leaves and a drizzle of Tahoon oil.

Recipe: Franck Pontais

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress