Carrot and Coriander quinoa burgers

carrot corriander patties 3.jpg

Post by Jo @ including Cake

Last Saturday I took part in Tough Mudder…a hard core army style obstacle course with mud, ice, electric shocks and a 19km run. Such fun on a Saturday afternoon!!

In preparation for the event nutrition was even more important, and quinoa featured in many a recipe to provide me with both protein and complex carbs. So today I thought I’d take the opportunity to share these ‘burgers’ with you. They make a great light lunch or a main meal. They are so quick to throw together especially if (like me) you have some pre-cooked quinoa in the fridge or freezer… I always make a big batch!  I served these with a little dollop of yoghurt mixed with garam masala.

I used almond flour as the key ingredient to bind them as almond flour is 'gummy' when mixed with water. I also added ground chia seed for an extra boost of nutrients and to assist with the binding. It worked really well and I simple added a little extra water to bring everything together nicely. 

For a similar themed recipe with an anti-inflammatory twist, check out this Turmeric inspired variation. 

Oh, and for those who think quinoa is only for savory recipes… check out this monster bowl and think again!



carrot corriander patties 4.jpg

Recipe: Carrot and Coriander quinoa burgers

Serves 2


1 cup cooked quinoa

¾ cup coarsely grated carrot (approx. 2 medium carrots)

¼ cup fresh coriander- coarsely chopped

1/4 tsp garam masala

For a similar themed recipe with an anti-inflammatory twist, check out this

1/4 tsp salt and pepper to taste

3 tbs fine almond flour

3 tbs ground chia

approx 1/4 cup hot water 

extra water if needed


Mix the almond flour with hot water in a small bowl and mix to form a thick paste. Mix all remaining ingredients together adding the paste last. Add a little extra water if needed to assist the binding of the mixture. (I used approx ½ cup total water)

Get your hands stuck in and form small flattened patties, place these on a lined or greased baking sheet. The mixture will be a bit delicate but should easily form patties that hold together well whilst baking and being turned over once.

I didn't use any oil to coat the patties as they tasted great without, but feel free to use a light coating for extra crispness if you prefer. I baked them for approx. 30 minutes at 180C until lightly golden.

carrot corriander patties 1.jpg
carrot corriander patties 5.jpg