Ingredients
- 1/4 cup [42.5 g.] dry quinoa
- 1/4 cup bulghur
- 2 stalks lemongrass, cut in thirds
- 1 tsp [1 Teellöffel] olive oil
- 1 stem broccoli, diced
- 1/2 tsp [1/2 Teelöffel] Kosher salt, divided in half
- 1 (15 oz) [400 g.] can garbanzos, drained and rinsed
- 1 Tbsp [1 Esslöffel] Thai red curry paste
- 1 Tbsp hot sauce
- 1 large egg
- 1/2 cup [1 bunch] cilantro, chopped
- 1/2 cup [45 g.] rolled oats
- 1/4 cup [27.5 g.] oat flour (alternatively, 1/8 c. [13.75 g.] oats ground finely in a coffee grinder + 1/8 c. [13.75 g] wheat flour)
Preparation
Step 1
1. Place the quinoa, bulghur, and broccoli in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat. Note: this step can be done ahead of time.
2. In a small saucepan, put the garbanzos and lemongrass and cover with salted water. Simmer for 20 - 30 minutes.
3. Drain the garbanzos and remove the lemongrass. Place the garbanzos in a large mixing bowl and using a potato masher or fork, mash together until a pasty mixture forms.
3. Stir in the red curry paste, egg, cilantro, and remaining 1/4 teaspoon [1/4 Teelöffel] salt. Stir in the cooked quinoa, bulghur, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.
4. When ready to eat, preheat the oven to 400 F [200 C] or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are golden brown and crispy. Carefully flip the over and cook another 10 minutes. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve patties with the yogurt sauce and other toppings (like avocado slices, arugula, etc.).