Beet and Goat Cheese Quinoa Patties
Adapted from recipe at My Food Story
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6 portions
Ingredients
*Ingredients currently available at the farmers’ market
1 1/2 tablespoons oil
1 cup quinoa, cooked
1 potato*, peeled and boiled
1 beet root*, large, peeled and grated
3/4 cup spinach*, chopped
1/2 cup oats, powdered
1 teaspoon ginger*, paste (see below)
1/2 teaspoon garlic*, paste (see below)
1/4 cup goat’s cheese*
Salt to taste
Directions
Smash the potatoes in a bowl and add all of the ingredients except the oil. Mix well until combined.
Take a 1/4 cup of the mixture and form into a found ball. Lightly flatten it with your palm to make patty. Repeat until the entire mixture is used. Place the patties on a lined baking sheet and refrigerate for 15 minutes.
Heat the oil in a frying pan, and slide in the patties one by one, making sure not to crowd the pan. Cook for 8 – 10 minutes, and then flip to cook the other side for the same amount of time. Towards the end, increase the temperature to add a crispness to both sides.
Serve Warm.
Serving options:
- serve on fresh bread or rolls found at the market
- Top with greens and/or avocado
- Consider a yogurt dip
Notes:
- Use bulgur as an alternative to the quinoa if preferred.
- Making garlic paste: peel cloves, finely chop or grate them, then use the flat side of a knife with salt to mash into a paste, or use a mortar and pestle, or a mini food processor. Add a drizzle of olive oil for creaminess and to help preserve it.
- Making ginger paste: blend fresh, clean, peeled ginger with a small amount of neutral oil or water until smooth in a mini food processor.
* Store the patties in an airtight container, each patty separated by parchment paper, and store them frozen for up to a month. Defrost and pan fry when ready to serve.
This Week’s Article: Local Food on the Table in January
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