Leek, carrots and quinoa patties

Author: Les Cultures de chez nous
Galettes aux poireaux, carottes et quinoa
Preparation 20
Baking 35
Portions 6 to 8
Freezing No


  • 250 ml (1 cup) of quinoa
  • 3 carrots
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 garlic cloves, minced
  • 3 eggs
  • 30 ml (2 tablespoons) of Tamari soy sauce
  • 125 ml (1/2 cup) of parmesan, finely grated
  • 60 ml (1/4 cup) of fresh parsley, minced
  • 5 ml (1 teaspoon) of dried thyme
  • 5 ml (1 teaspoon) of dried basil
  • Salt and pepper, to taste
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  • Cook quinoa in salted boiling water for 15 minutes.
  • Peel and grate carrots.
  • Finely mince the leeks.
  • In a pan, brown the carrots and leeks with olive oil. Add the minced garlic and cook for about 10 minutes, occasionally stirring. Let it cool down.
  • In a bowl, beat the eggs and add the Tamari sauce. Stir in the quinoa, leeks, carrots, parmesan, basil, and thyme. Mix well. Add salt and pepper to taste.
  • Make the patties.
  • Lightly oil the pan and cook the patties for a few minutes on each side.

Chef's notes

Serve on a mini pita with lettuce, tomatoes, fresh basil, and mayonnaise of your choice.