KALE & QUINOA PATTIES
These veggie burgers are scrumptious and simple to make, top with fresh pesto and goat's cheese for a light lunch or dinner
Provided by Georgina Fuggle
Categories Lunch, Main course
Time 1h5m
Number Of Ingredients 18
Steps:
- Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.
- Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more. Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.
- To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.
- Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.
- Heat the grill to high and put a slice of goat's cheese on top of each patty. Place under the grill to brown and melt the cheese slightly - this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.
Nutrition Facts : Calories 564 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium
KALE AND QUINOA PATTIES WITH HERB DIPPING SAUCE
I needed a recipe to use up leftover quinoa and lentils. This is what I came up with using what I had on hand. Very versatile, quick, and easy.
Provided by tcasa
Categories Main Dish Recipes Burger Recipes Veggie
Time 46m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Cook onion and garlic, stirring frequently, until translucent, about 4 minutes. Add kale; cook until wilted, 4 to 5 minutes.
- Place quinoa, feta cheese, bread crumbs, lentils, eggs, 1 tablespoon parsley, salt, and pepper in a large bowl. Mix to fully combine. Mix in the kale mixture. Form into patties by hand.
- Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the skillet to the oven; broil the patties until top is crispy, 3 to 5 minutes.
- Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 21.2 g, Cholesterol 83.4 mg, Fat 17.7 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 5.3 g, Sodium 531.4 mg, Sugar 2.8 g
CUMIN QUINOA PATTIES
These easy burgers taste amazing, and the quinoa gives them a hearty texture. They're a delicious vegetarian option that you really have to try. Pan-frying them adds a perfect crunch that takes them to the next level. You can make the mixture for this healthy quinoa recipe ahead of time-it freezes very well. Enjoy! -Beth Klein, Arlington, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., Meanwhile, place carrot in a food processor; pulse until coarsely chopped. Add beans; process until chopped. Transfer mixture to a large bowl. Mix in cooked quinoa, bread crumbs, green onions, egg and seasonings. Shape mixture into 8 patties., In a large skillet, heat oil over medium heat. Add patties; cook until a thermometer reads 160°, 3-4 minutes on each side, turning carefully. If desired, serve with optional ingredients.
Nutrition Facts : Calories 235 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
KALE QUINOA PATTIES RECIPE
Categories Vegetable
Number Of Ingredients 10
Steps:
- combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl heat 2 tbsp olive oil in skillet on medium heat sweat onions and garlic, approximately 3 minutes add kale to skillet cook until kale is bright green and soft add kale mixture to quinoa add breadcrumbs and stir to combine ingredients place clean skillet on medium heat add enough oil to coat bottom of pan form patties using ½ c of quinoa mixture place patties in skillet being careful not to splash hot oil do not overcrowd the pan fry until golden brown on each side, approximately 5 minutes per side remove patties, drain on paper towel, and serve
MINI BAKED QUINOA PATTIES
These baked quinoa patties make a perfect protein-packed finger food for toddlers; just break them into small pieces! Freeze extras and defrost when needed! Don't keep in the fridge for more than about 3 days.
Provided by Bonsbabyrecipes
Categories Appetizers and Snacks
Time 50m
Yield 18
Number Of Ingredients 7
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with olive oil cooking spray.
- Stir quinoa, spinach, bread crumbs, eggs, and Colby cheese together in a bowl. Drop spoonfuls of the quinoa mixture onto the prepared baking sheets and press to desired thickness.
- Bake in the preheated oven until the bottoms of the patties are golden, about 15 minutes. Flip patties and bake until golden, about 5 minutes more.
Nutrition Facts : Calories 85.2 calories, Carbohydrate 10.9 g, Cholesterol 43.3 mg, Fat 2.7 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 80.2 mg, Sugar 0.5 g
CHEESY QUINOA PATTIES WITH KALE AND SPINACH
Very healthy recipe with tons of superfoods.
Provided by just4fun
Categories Side Dish Vegetables Greens
Time 1h24m
Yield 12
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Add salt, black pepper, and garlic. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Heat 1 tablespoon oil in a skillet over medium heat; add onion. Cook and stir until translucent, about 2 minutes. Transfer to a bowl. Add kale and spinach to hot skillet; cook and stir until tender, 2 to 3 minutes.
- Combine cooked quinoa, onions, kale, spinach, mozzarella cheese, bread crumbs, and flaxseed meal in a bowl; stir to combine. Add beaten egg; mix well.
- Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet.
- Form golf-ball-size portions of the quinoa mixture into patties. Place on the prepared baking sheet.
- Bake in the preheated oven until golden brown and crusty, about 15 minutes per side.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 13.5 g, Cholesterol 21.5 mg, Fat 9 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 294.4 mg, Sugar 0.6 g
CHEESY QUINOA AND BROCCOLI PATTIES
These Cheesy Quinoa and Broccoli Patties are delicious; crispy on the outside and soft and chewy on the inside! You can add in your favorite veggies, change up the cheese to taste, whatever suits your fancy. Enjoy! This is taken directly from Shopgirl.
Provided by Sharon123
Categories Grains
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- First, cook your quinoa according to the directions on the package. I cooked mine by combining 1/2 cup of quinoa with 1 cup of boiling water, then letting it come to a boil, and simmering, covered for about 15 minutes. Once the quinoa has absorbed all the water (this shouldn't take longer than 15 minutes), put it on a plate and let it cool completely.
- Next, saute your diced onion until it's soft and translucent. Set aside and let cool completely. Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
- Now that you have everything ready, in a large bowl, mix all the ingredients together, leaving the egg until the end. Mix well so you have a smooth, wet mixture that will allow you to make patties that will stick together.
- Heat some olive oil in a pan, and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and squash it down a little bit. Cook each patty for about 7 - 8 minutes on each side on medium heat. You want the patty to develop a crust, but not to burn, so watch them carefully. Let cool for a couple of minutes before eating.
- Enjoy!
LITTLE QUINOA PATTIES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Yield Makes 12 patties
Number Of Ingredients 9
Steps:
- Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.
- Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.
KALE QUINOA PATTIES RECIPE - (4.5/5)
Provided by francesn
Number Of Ingredients 10
Steps:
- combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl heat 2 tbsp olive oil in skillet on medium heat sweat onions and garlic, approximately 3 minutes add kale to skillet cook until kale is bright green and soft add kale mixture to quinoa add breadcrumbs and stir to combine ingredients place clean skillet on medium heat add enough oil to coat bottom of pan form patties using ½ c of quinoa mixture place patties in skillet being careful not to splash hot oil do not overcrowd the pan fry until golden brown on each side, approximately 5 minutes per side remove patties, drain on paper towel, and serve
QUINOA SPINACH PATTIES
Fantastic recipe from my favorite web site skinny taste.com. I make this at least once a week. Quinoa is very good for you and delicious as well. 1 cup of uncooked quinoa equals 3 cups cooked quinoa.
Provided by mandabears
Categories Greens
Time 35m
Yield 14 patties
Number Of Ingredients 9
Steps:
- Place cooled cooked quinoa in a large bowl.
- Add eggs, Parmesan cheese, onions, garlic, salt, spinach, and breadcrumbs.
- Mix well and let sit for a few minutes.
- The batter should be moist, but not runny.
- Form 1/4 cup sized patties.
- Heat olive oil in a large non-stick skillet over medium-low heat.
- In 2 or 3 batches cook the patties covered for 8-10 minutes on each side, or until golden brown.
Nutrition Facts : Calories 218.3, Fat 5.8, SaturatedFat 1.6, Cholesterol 69.6, Sodium 236.8, Carbohydrate 31, Fiber 3.6, Sugar 1.1, Protein 10.7
SWEET POTATO QUINOA PATTIES
These are kind of like a twist on falafel. Goes well in pita bread. Enjoy with a generous sprinkling of fresh thyme leaves and some finishing salt! You can use vegan butter instead of coconut oil, if desired.
Provided by trwagner1
Categories Side Dish Vegetables Sweet Potatoes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-low heat; cook and stir onion with a pinch of salt in hot oil until onion is translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant; about 1 minute. Stir in thyme and cook for about 30 seconds; transfer mixture to a large bowl.
- Stir sweet potatoes, quinoa, sea salt, and black pepper together with onion mixture until well-combined. Divide mixture into golf-ball size balls and press into patties.
- Heat coconut oil in a nonstick skillet over medium-high heat. Cook patties in hot oil until browned, about 2 minutes per side.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 52.6 g, Fat 9 g, Fiber 5.4 g, Protein 7.1 g, SaturatedFat 3.7 g, Sodium 183.7 mg, Sugar 8.1 g
LITTLE QUINOA PATTIES
Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I'm including my basic version, but often times I'll add a handful of very finely chopped this-or-that: broccoli, asparagus, or cauliflower, depending on the season. They're great on their own, slathered with ripe avocado or drizzled with hot sauce.
Provided by Heidi Swanson
Categories Cheese Dairy Garlic Appetizer Fry Vegetarian Dinner Lunch Goat Cheese Quinoa Potluck Picnic Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 little patties
Number Of Ingredients 10
Steps:
- Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.
- Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
QUINOA-AND-TURKEY PATTIES IN PITA WITH TAHINI SAUCE
Steps:
- Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all the liquid, about 15 minutes. Fluff quinoa with a fork; let cool.
- Meanwhile, process garlic, tahini, lemon juice, and remaining 1/4 cup water in a food processor until smooth. If mixture is too thick to pour, thin with more water. Transfer dressing to a small bowl; cover and refrigerate.
- In a clean food processor, pulse turkey, allspice, cumin, crushed red pepper flakes (if using), mint, scallions, and 3/4 teaspoon salt until a smooth paste forms. Add quinoa; process until mixture comes together around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and place on a plate. Repeat with remaining mixture to make 24 patties.
- Heat the oil in a large cast-iron skillet or grill pan over medium, until hot but not smoking. Working in batches, fry patties until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and cover loosely with foil to keep warm. Add more oil to skillet between batches as necessary.
- Divide lettuce, cucumber, and red onion evenly among pita breads. Top each with 4 quinoa patties, then drizzle each sandwich with about 1 tablespoon tahini dressing. Fold pitas over filling, and serve.
- Nutrition Information
- (Per Serving)
- Calories: 434g
- Saturated: 2.1g
- Unsaturated Fat: 6.9g
- Cholesterol: 32.5mg
- Carbohydrates: 60g
- Protein: 23g
- Sodium: 380mg
- Fiber: 5.1g
VEGGIE BURGER PATTIES W/ MUSHROOMS, QUINOA, & GARBANZO BEANS
As the chef of my family, I have embraced meatless dishes as a way to get more vital nutrients and nourishing foods into our diet. These light and tasty patties make the perfect substitute for those days when you want a cheeseburger. You may grill these in a non-stick pan with no added oils, or you can pan fry them. I suggest trying the non-stick route, for better health! Serve with provolone cheese, on a bun or just by itself. My son liked ranch dressing with his, and I made a balsamic broccoli rainbow slaw to put atop mine. We were all satisfied!
Provided by Ms. DMAC
Categories Onions
Time 35m
Yield 6 Patties, 6 serving(s)
Number Of Ingredients 11
Steps:
- Clean mushrooms with a damp cloth. Mince finely or put into a food processor until they are finely chopped.
- Saute the onions and garlic on medium high heat for 3 minutes. Add mushrooms and cook until mushrooms are tender and darken in color. Remove from heat, drain off and reserve excess water. Season with salt and pepper.
- Mash or use a food processor on the Garbanzo beans to make a paste. It is okay if some of the beans are intact, gives a nice texture.
- Combine the mushroom mixture, the cooked quinoa, the mashed garbanzo beans, the bread crumbs, the green onions, the McCormick's seasoning and the beaten egg and combine well with a rubber spatula.
- You may need to add more liquid, use the reserve from the mushrooms & onion mixture.
- Form into patties. Make sure they are not too thick or they will not cook right. There should be 6 medium large patties, no more than 1/2 inch thick.
- Refrigerate the patties for an hour, covered tightly with plastic wrap.
- Use a non-stick pan to grill on each side, about 6 minutes each side on Medium High heat. I had no problems with sticking, but if you must you a cooking spray first.
Nutrition Facts : Calories 272.8, Fat 6, SaturatedFat 1, Cholesterol 31, Sodium 410.4, Carbohydrate 44.4, Fiber 6.4, Sugar 3.7, Protein 11.8
SWEET POTATO QUINOA PATTIES RECIPE - (4.6/5)
Provided by gmbeckett
Number Of Ingredients 9
Steps:
- Prepare quinoa according to package instructions (I cook 1 heaping cup with a scant 2 cups of water in my rice cooker). Preheat oven to 400 degrees, pierce sweet potatoes with fork and bake for 45 minutes or until soft. Remove skins, mash with a fork to remove all chunks and place in large mixing bowl. In a sauté pan combine onions, olive oil, a hearty pinch of sea salt and cook over medium-low heat until onions are translucent. Add garlic and cook an additional minute, stirring continually to prevent the garlic from burning. Add thyme at the very end and mix well. Add onions, quinoa, 1/4 teaspoon sea salt (more to taste), a bit of fresh cracked pepper to large mixing bowl with sweet potatoes and stir until well combined. Form mixture into golf ball size ball, flatten into a patty, and cook in earth balance vegan butter on a non stick pan for approximately 2 minutes on each side (you want them to brown up and crisp!). Repeat to make as many as you'd like. Enjoy with a generous sprinkling of fresh thyme leaves and some finishing salt! Save any leftovers in the refrigerator to make later.
QUINOA-MUNG BEAN-LENTIL PATTIES
Number Of Ingredients 14
Steps:
- 1) cook the mung beans and lentils together in about 3 cups salted water until tender, drain, set aside (this also freezes well for later use). cook quinoa in about 1 and 1/4 to 1/2 cups of water for about 15 minutes (should have none or very little liquid), drain and set aside. 2) finely chop the herbs, then finely cube the 1/2 onion. fry the onion with 1-2 tsp of coconut oil and the turmeric until tender, and let it cool 3) combine all of the above (in a bowl), including the sea salt & pepper (keep in mind the beans and quinoa were salted), cinnamon, three large organic eggs, chickpea (garbanzo bean) flour, and mix well, creating a "paste". 4) fry the patties by spooning spoonfuls of the "paste" on to a skillet, and slightly flattening the top with the back of your spoon (with heated coconut oil in the pan) and frying about 2-3 minutes on each side (medium heat). you can also use your hands to make little balls that you flatten between your palms. if you want to serve the patties in buns use a larger spoon and use more paste to make a bigger patty. i served them with basil and tomato slices and a nice salad on the side-it was a good for you delicious meal!
QUINOA-AND-TURKEY PATTIES IN PITA WITH TAHINI SAUCE
This dish was inspired by Middle Eastern kibbe, which is made of ground lamb and bulgur. Crisp cucumber and red-onion slices contrast the creamy tahini (sesame-seed paste) dressing and soft patties.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 16
Steps:
- Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
- Meanwhile, process garlic, tahini, lemon juice, and 1/4 cup cold water in a food processor until smooth. If necessary, thin with water until pourable. Transfer dressing to a small bowl; cover. Refrigerate until ready to use.
- Put turkey, spices, mint, scallions, and salt in a clean bowl of the food processor; pulse until a smooth paste forms. Add quinoa; process until mixture clumps around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and set aside on a plate. Repeat with remaining mixture to make 24 patties total.
- Heat a dry large cast-iron skillet or grill pan over medium heat until hot. Working in batches, lightly coat both sides of patties with cooking spray. Cook patties in skillet, turning once, until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and loosely cover with foil to keep warm.
- Divide lettuce, cucumber, and red onion among pita breads; top each with 4 quinoa patties. Drizzle each sandwich with 1 tablespoon plus 1 teaspoon tahini dressing, and fold pitas over filling.
Nutrition Facts : Calories 338 g, Cholesterol 39 g, Fat 9 g, Fiber 5 g, Protein 21 g, Sodium 498 g
SOUTHWEST QUINOA PATTIES WITH AVOCADO SAUCE
Make and share this Southwest Quinoa Patties With Avocado Sauce recipe from Food.com.
Provided by Motley Oklahoman
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor add 1 1/2 cups cooked quinoa and ingredients eggs through salt. Combine for 15 seconds or well incorporated.
- In a medium mixing bowl, add the quinoa-bean mixture along with the remaining 1 cup of cooked quinoa and shredded cheese. Stir to combine and refrigerate for 20 minutes.
- While quinoa mixture is chilling, prepare avocado sauce. In a blender or food processor, add all ingredients avocado through water, starting with 1/3 cup water and add 1 Tbsp at a time until desired consistency is reached. I added about 1/2 cup for a slightly thick sauce that is spreadable, add more or less to your preference. Set aside.
- In a large skillet*, heat 1/2 tbsp oil or butter over medium heat (oil is divided since you will be cooking in 2 batches). Meanwhile, form 12 patties about a 1/2 in thick (I used a 1/4 measuring cup to divide mixture up evenly, then slightly flatten). Cook for about 6-9 minutes on each side or until browned and a crust is formed. Using a spatula, carefully flip over and cook an additional 6-9 minutes or until browned. Heat remaining 1/2 Tbsp oil or butter in pan and cook remaining patties for about 6-9 minutes on each side or until golden crust is formed.
- Serve with avocado sauce and enjoy!
Nutrition Facts : Calories 301.1, Fat 14.8, SaturatedFat 4.2, Cholesterol 75.2, Sodium 309.4, Carbohydrate 31.2, Fiber 8.4, Sugar 1.4, Protein 12.9
CAULIFLOWER, POTATO AND QUINOA PATTIES
Cauliflower is a great vegetable to use in a burger, because it breaks down nicely so that it can be mashed along with potatoes to form a burger that stays together. I have always loved seasoning this vegetable with Indian spices, which is what I do here, with Aleppo pepper thrown into the mix. Black quinoa contributes texture, color and protein. Sriracha sauce is the perfect "ketchup" for this burger.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h
Yield 9 to 12 patties, depending on size
Number Of Ingredients 13
Steps:
- Steam potatoes over 1 inch of boiling water until tender, 15 to 20 minutes. Transfer to a bowl and mash with a fork. The skins will break up in the mash.
- Line steamer with cheesecloth and place cauliflower on cheesecloth so the small pieces don't fall through. Steam 5 to 6 minutes, until very tender. Remove from heat and stir into potatoes. Add remaining ingredients except sesame seeds and oil. Season generously with salt, combine well, taste and adjust seasonings.
- Place sesame seeds in a wide bowl. Scoop out about 1/3 cup of cauliflower-potato mixture and roll into a ball (moisten your hands to prevent sticking). Roll in the seeds, then gently flatten into a patty shape. Place on a plate or sheet pan and continue to shape all of the patties. If you have time, refrigerate for 1 hour or longer (I have made these with no problem without refrigerating first).
- When you are ready to cook, place a rack over a sheet pan and cover the rack with paper towels. Heat 2 tablespoons oil in a large, heavy nonstick frying pan over high heat. When pan is hot, swirl to coat with oil. Turn heat down to medium. Place 3 to 5 patties in the pan (do not crowd), and cook until well browned on one side, 3 to 4 minutes. Turn and brown for 3 to 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Remove paper towels from underneath patties and keep them warm in a low oven until ready to serve. Serve topped with Sriracha, with a salad on the side.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 383 milligrams, Sugar 2 grams
LITTLE QUINOA PATTIES
Categories Apple
Number Of Ingredients 10
Steps:
- Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
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