Quinoa & Swiss Chard Patties + Avocado Tahini Dip

August 16, 2016

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

Ingredients:
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. 

Notes:
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.
19 comments on "Quinoa & Swiss Chard Patties + Avocado Tahini Dip"
  1. It's a gorgeous recipe and I completely appreciate the Swiss Chard, Alexandra! I eat it every day in my morning Smoothie and adore this gorgeous leafy green. Eggs really do make a difference in holding patties together, unless you have beans. You've so much going on right now.. with the weddings, the big move.. and keeping us posted with new recipes and stories here. Thank you! Hugs to you as you transition. xo

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    1. It's one of my favourites, too. Thanks, sweet lady! Ha, I'm only getting around to replying after all the big stuff is over, sorry!

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  2. These patties look so delicious and pretty! Your photo is perfect, btw. I was just trying to think of ways to use the swiss chard in my garden, so thanks for the inspiration.

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    1. Thank you! Chard's one of those vegetables that never seems to end in a garden, isn't it? I always end up looking forward to a hard frost so that it finally stops growing by the time the growing season is done!

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  3. These look and sound delish! I truly hate when I'm amped up about a recipe, but feel as though the photos aren't good enough for a post. It makes me feel *so* defeated. I'm glad you decided to roll with this, though. The photos is fabulous — sometimes we're too critical of our own work! Can't escape that, I guess.

    Good luck with the move!

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    1. Thanks, Dana! I know, it's always such a disappointment when that happens. But I've had some of my favourite posts come out of taking pictures a second time, so sometimes it's not a terrible thing to reevaluate.

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  4. Those sure look amazing! I am happy you decided to post it because I have never seed a patty quite like these. How do you think a flax egg would hold up?

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    1. Thanks! Hmm, I'm not sure, but I think it might. I hardly ever make flax eggs though, I just add the flax and rely on it to soak up some of the liquid that's already there, or add a little extra to help things along - I think I'd try a couple tablespoons and see how it goes, and you could always add more. If you do try it with flax, please let me know how it goes!

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  5. Patties are tough to photograph, but you did a fantastic job! I love the golden crispiness of the edges and the soft, herb-packed middles. And that avocado tahini dip sounds so delicious, I might just make it as a sandwich spread today! :)

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    1. Thank you, Hilary! Ooh, it makes a perfect addition to sandwiches!

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  6. This recipe is so appealing to me! These patties--and that avocado dipping sauce!!--are exactly the kind of food I love to eat for lunch. They look great, seem nutritious and filling, and, seriously, that sauce! I have cooked quinoa in the fridge and now I know what I'll make with it.
    (I'm so happy I discovered your blog today! Your photos are gorgeous and your recipes are all so appetizing! I'll be following you closely from now on.)

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    1. This is my favourite kind of lunch food, too. It's so portable, and I end up eating them cold as leftovers half the time anyway! Ooh, thank you so much, Marie!

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  7. I've made a version of these patties before (from Heidi Swanson's Supernatural Every Day cookbook), and I loved them! They're delicious, not too complicated, and make such a versatile meal. But I love the idea of the dip you posted with these -- sounds like it would take this recipe over the top. Thanks for the inspiration!

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    1. I love Heidi Swanson but I don't have that book - it's on my list, though. It's funny how that happens sometimes, isn't it?

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  8. I love the ease of this recipe -- it's totally inspired me to get creative with a veggie burger patty of my own! Thanks for the delicious inspiration, Alexandra! Enjoy your family time and best of luck with the move.

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    1. Thanks, Justine! I'm looking forward to seeing what you come up with :)

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  9. Great recipe, it looks yummy :-)
    Visit me at http://www.mecooks.com :-)

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  10. Hey! I just made these and they're so yummy. Thank you for the recipe. I used spinach because I couldn't find Swiss chard. I also ate mine with sliced tomatoes.

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    1. You're so welcome, Melony! I'm happy you liked them :) Sounds great!

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