1 flax egg, 1 tablespoon flax meal mixed with 3 tablespoons water
2 ½ cups broccoli floret (375 g)
2 cups quinoa (340 g), cooked
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
⅓ cup nutritional yeast (15 g)
½ teaspoon baking powder
½ cup all-purpose flour (65 g)
ketchup, for serving
Nutrition Info
Calories 1269
Fat 63g
Carbs 138g
Fiber 49g
Sugar 3g
Protein 47g
How to Make It
1. Step
Preheat the oven to 375°F (190°C).
2. Step
To make the flax egg, combine the flax meal and water in a small bowl and set aside.
3. Step
Over high heat, bring a small pot of water to a boil. Add the broccoli florets and cook for 4-5 minutes, or until tender. Remove with a slotted spoon and transfer to a cutting board.
4. Step
Finely chop florets to the consistency of rice.
5. Step
Transfer the broccoli to a medium bowl and add the quinoa, garlic powder, onion powder, salt, pepper, nutritional yeast, baking powder, flax egg, and flour. Stir well until the ingredients are evenly distributed.
6. Step
Use your hands to form bite-sized patties, about 1½-2 tablespoons each.
7. Step
Place the bites on a greased baking sheet and bake for 20-25 minutes, flipping halfway through.
