Meat lover or not, you have to try these quinoa patties!
It’s not often that I can sneak a meatless meal by Richard. I love vegetarian options, but Richard wants protein, and to him that means meat. But quinoa cakes offer an interesting alternative.
I have made quinoa patties before a few different ways here and here. But this recipe in one of my favorite cook books caught my eye. Richard and I adapted it of course to make it our own. We did make the sauce it suggested to serve it with (pictured above) but we also made tzatziki sauce for another dish and found we preferred the tzatziki.
We also made this dish for our friends in one of our monthly dinner clubs, and they were all pretty impressed! This is just like making regular meat patties, but the quinoa can be a bit more tricky to keep together when cooking. But eve if it ends up more as a bowl than a patty, I would still love it just as much.
Seriously, I’m dying for you to give it a try!
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Quinoa patties with goat cheese, green onions and jalapenos
Toast the quinoa by adding 1 ½ cups quinoa in a sauté pan over medium-high heat. Don’t add anything else into the pan. Toast the quinoa to bring out the flavors by stirring the quinoa for about 1 minutes or until it slightly changes color. Remove from heat.
Bring three cups of water to a boil. Open the can of chiles in adobo sauce, pull three chiles out and add it to the water. Add the toasted quinoa, move heat to low and simmer for about 8-9 minutes or until quinoa is slightly under cooked. Not cooking it fully will add to the flavor and texture of the dish later. Then drain the quinoa in a fine mesh strainer and set aside. Also pull out the chiles and discard along with the rest of the can.
In a large bowl, add:
• Diced red onion
• Sliced green onions
• 2 eggs, lightly whisked
• 2/3 of the diced jalapeno
• ½ cup cottage cheese
• ¼ cup of the grated pepper
• ½ cup dried bread crumbs
• 2 tsp ground cumin
• 2 tbsp goat cheese
• and 1 tsp each of salt and pepper
Mix well so all the ingredients are evenly distributed, then form into small patties, about 2 ½ inches wide and ¾ inches thick.
Place a nonstick pan over medium-high heat and add 1 tbsp olive oil. Fry the patties in batches for about 3 minutes on each side, or until the side is slightly browned. Add more oil as needed. Transfer to a plate but don’t stack the patties until they are cooled. See the “Other Notes” below for serving, then store the rest in the fridge for leftovers for lunch. Note: You may have to add more bread crumbs if your patty isn’t forming well. Even if they break, don’t sweat, it is mainly for presentation, the taste will still be the same!