This is going to be a short post. My grandmother is here right now (watching a German movie a few metres away) and, despite knowing that we're moving in a few weeks just to see her more, I feel like I need to spend every moment of this visit with her. I guess old habits die hard and I'm used to seeing her for a couple weeks at a time every year or two. Graham and I are going camping tomorrow, then it's his brother's wedding on the weekend. Since my sister's wedding is the following weekend and I'm making the cake as well as being the only bridesmaid, it's a bit busy right now, ha.
These quinoa patties were hard to photograph and I almost didn't post this recipe because of it. I put a picture on instagram and it received this overwhelmingly positive response, which encouraged me to share the recipe despite the less than usual number of photos. I can absolutely guarantee this recipe will work because I've tested it a dozen times trying to get the pictures right. This is the first recipe using eggs I've posted in a looong time, with the last one being exactly a year ago! (This zucchini cornbread.) Crazy. My diet has shifted a lot and is much more plant-based than it used to be, especially since I've tried to cut out dairy completely to help with some skin and digestive problems.
So, patties. They are high protein but free of both beans and grains, and I promise they won't fall apart on you. Eggs are amazing. These make a nice summery meal with some fresh veggies. The avocado tahini dip I ended up pairing with them is pretty neat, and a much better combo than the kiwi salsa I tried the first time (disgusting). If you're a batch cooker and already have quinoa taking up space in the fridge, this recipe will come together even faster. There's lots of parsley in the patties and they taste fresh and light with the chard and herbs.
Makes about 15 small patties | Inspired by Green Kitchen Stories
2 cups cooked quinoa
3 cups swiss chard, chopped into smaller pieces*
1/2 cup parsley, finely chopped
1/2 cup red onion, finely chopped
1/3 cup dark buckwheat flour
3 large eggs
2 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon each salt, pepper, dijon mustard, maple syrup, and garlic powder
1/4 teaspoon hot pepper flakes
Mix all of the ingredients in a large bowl, making sure that they're thoroughly combined. Let the mixture sit for 15 minutes before cooking.
Once the patty mixture has rested, heat a flat bottomed pan over low-medium heat. Shape small patties of the quinoa mixture, about 8 cm wide and 2 cm high. Fry* a few at a time (don't crowd the pan) in a teaspoon of oil. Flip once the first side is golden and set on a plate while you finish cooking the other patties. Serve warm with the avocado tahini dip. They will keep well in the fridge for three days.
Avocado Tahini Dip:
1 large ripe avocado
2 tablespoons tahini paste
2 tablespoon olive oil
Juice of a lemon
Small bunch parsley
Small bunch chives
Salt and pepper to taste
Mash the avocado with a fork in a shallow bowl. Add the tahini, olive oil, lemon juice, herbs, maple syrup, salt, and pepper. Mix until smooth. Taste and add more lemon juice or salt if necessary. This will only keep for a day or so, but makes an excellent sandwich spread if you have leftovers.
1. Any kind of leafy green will work here. Once, when desperate, I even tried them with celery leaves and it was delicious.
2. I haven't tried baking these yet. I think it would work well though.