These mini quinoa patties are loaded with the goodness of vitamins and protein and bursting with fresh mint and Indian flavours. Use them as an easy appetizer or a quick main for a busy weeknight.

Recipe by: Good Food for Good
Serves: 6-8 mini patties
Prep Time: Quick & Easy


1 cup ecuadorian quinoa

1/2 cup mumbai mint, fresh indian spread

1/4 cup loose baby spinach

1 cup cilantro

1/3 cup mint

1 jalapeno pepper, seasonal hot variety of the week

To taste pure lime juice

To taste fine grey sea salt

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1. Cook the quinoa. Once cooled, mix together with mumbai mint spread and spinach in a bowl.

2. Form the quinoa mixture into balls slightly smaller than golf balls and flatten them slightly. 

3. Add a bit of oil to a pan over medium heat and when it's hot add the quinoa balls. Fry for a minute or two until warmed/slightly browned.

4. Optional: Chop the mint, cilantro, and hot pepper. Combine with the lime juice and salt to create a cilantro and mint chutney. Serve with quinoa patties.