Quinoa Patties

I wish I could explain exactly why it has been so long since you have seen me pop up on this blog.  Unfortunately, I can’t do that.  There has been a lot going on at home and within my family, which has taken precedence on making sure I get a daily post out.  I *can* say that I thankfully have several recipes that have yet to be blogged, so you can expect at least 1-2 other posts this week.  You’re welcome. =)

I might not be able to explain my absence, but I can explain what I did on Sunday.  I went to the fair!  I got to see all the animals, eat amazing, fatty, deep-fried fair food, and get stuck in a torrential downpour, thunder and lightning storm…then topped it off with a blizzard from Dairy Queen.

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These quinoa patties were DELIGHTFUL.  Seriously.  Really, when I was coming up with dinner ideas a few weeks ago, I was trying to do it as cheaply as possible, therefore, it required combing through my cupboards and then jumping onto Pinterest to find recipes that matched what I had.  Therefore, I decided to make these quinoa patties by Mel’s Kitchen Cafe (actually, do you know HOW MANY quinoa patty recipes there are on Pinterest?…tons).  In any case, this one fit my palate and my kitchen inventory the best.  I was actually a bit nervous to make them, because my husband has a slight aversion to quinoa.  There were several quinoa dishes I made awhile back (by “several,” I mean two, Thai Chicken Quinoa and Toasted Sesame Quinoa with Chicken), and he was not a fan of it.  We had over half a package of quinoa left after that, so what did I do in the weeks ensuing?  Bought more quinoa, of course (Trader Joe’s red quinoa).  Hence, this recipe fit right into my “use what we already have” thought process.

Verdict?  Kevin loved these.  We both did.  He said they didn’t have the same feel as the previous quinoa dishes (obviously patty form is a bit different).  We each gobbled up two, and had several leftover.  I paired them with sweet potato fries (not homemade, so sue me).  They are packed with so much protein, fiber, and flavour.  The extra spices and parsley really help add some “oomph” to this dish, as well.  I added in a hodgepodge of crushed crackers, bread crumbs, etc., as the mixture was really moist, and I think that helped, as well.  Additionally, I actually halved this recipe, since I didn’t want to make 11-12, as the original recipe reports, however it still ended up making about 7-8 HUGE patties…if I had made them “little” as the recipe also states, then I would have ended up with far more.  However, they do refrigerate and re-heat well!

quinoa

Quinoa Patties

serves a lot!

Directions:
-1.25cu cooked quinoa, room temperature
-2 large eggs, lightly beaten
-1/4tsp salt
-1/8tsp black pepper
-1/4cu chopped flat leaf parsley
-1/4cu freshly grated Parmesan cheese
-2 cloves garlic, finely minced
-1/2-1cu finely crushed saltine or Ritz crackers or bread crumbs, plus more if needed
-1tbsp extra-virgin olive oil

Ingredients:
-Combine the quinoa, eggs, salt and pepper in a medium bowl. Stir in the parsley, cheese and garlic. Add the cracker or bread crumbs. Stir the mixture until combined. If the mixture seems overly wet, add a tablespoon or two more of cracker or bread crumbs (I added more). If it seems too dry, add a tablespoon or two of water or broth.
-Let it stand for about five minutes so the liquid can be somewhat absorbed. Take small handfuls of the mixture and form into little patties, about 1-inch thick, yielding about 11 or 12 patties (that is what the original recipe said – again, I halved the recipe and it still made 7-8, but mine were probably a bit larger).
-In a large, nonstick skillet, heat the tablespoon olive oil over medium heat until it is hot. Add a single layer of patties and cook until the bottoms are well-browned, about 5-7 minutes, adjusting the heat as necessary to prevent burning (or increase heat if the patties aren’t browning well). Flip the patties and cook about 5 minutes more until the second side is golden brown. Remove from the skillet and repeat with the remaining patties (I created more dish-mess and used two skillets, in order to let them cook together, thus saving time). Serve warm or at room temperature.

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