Makes 12 medium
size patties.
Quinoa is a wonderful grain; well technically
speaking it’s a pseudo-grain, really a seed. It is high in protein (a whopping
13g of protein per 100g, double that of rice) as well as being mineral rich, a
good source of calcium, iron, magnesium, phosphorous, potassium and zinc. With
a nutrient profile like this it certainly deserves a place in my kitchen.
I am not much of a fan of plain quinoa so I
like to jazz it up, making it into patties, using it for porridge and as a base
for a grain salad. Here is my quinoa patties, inspired by Heidi Swanson (101
Cookbook fame), this version uses more vegies and has a red twist from the
quinoa and beetroot.
1 cup of
quinoa
4 eggs
½ tsp of
fine-grain salt
1/3 cup of
dill
2 small onions,
chopped finely
3 cloves of
garlic
1 beetroot
grated
1 large
carrot grated
2 zucchini
Sprinkle of
dulse flakes
Grated
parmesan (100g) or crumbled goats cheese (optional / without for vegans)
1 cup of
breadcrumbs (helps to mould into patties and hold shape)
Sesame seeds
to roll the patties in.
Method:
· Cook the quinoa as directed on
packet (I generally cook like rice, checking along the way to see if done). Once done drain, cool and start to
prepare the other ingredients.
· In a bowl place the cooked quinoa, grated
zucchini, carrot and beetroot, chopped onion and garlic.
· Grate the parmesan or crumble goats
cheese in.
· Stir in chopped dill and sprinkle
some dulse flakes in.
· Mix well and add the breadcrumbs,
stir and leave for a few minutes to allow the crumbs to absorb any moisture.
· Then form in to patties, they should
be moist and hold together.
· Roll into sesame seeds
· I cook either by baking for 40
minutes on a 180c heat until golden or if you prefer you can fry on a
medium/low heat, using clarified butter (ghee) is a good stable oil to fry in.
These keep well in fridge for couple of days
plus you can cool and freeze, defrosting when needed. Great for lunch boxes or
for dinners on the go!
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