Here is an Indian Edamame Quinoa Patty atop arugula and a sliced tomato. It's served with cold, crisp radishes and Sweet Potato with Herbed Ricotta. |
Makes 4-6
patties
Recipe from
EatingWell.com
Husband-Tested
in Alice’s Kitchen
We really liked these. I particularly liked the texture and flavor
of these meatless patties. I served them
with tomato slices and arugula with plain yogurt. These were very easy to make and can be made
with food you probably already have in your fridge and pantry. I think they would make a great lunchbox meal
along with a salad and a piece of fruit.
I plan to try both variations real soon.
YUM!
½ cup
quinoa, rinse until water runs clear
1 cup water
8 oz.
frozen edamame (about 1 ½ cups), thawed
2 scallions,
chopped
1 large egg
1
Tablespoon minced fresh ginger
1¼ teaspoon
garam masala
½ teaspoon
kosher salt
¼ teaspoon
cayenne pepper
2
Tablespoons extra-virgin olive oil
Yogurt Sauce (Optional)
Sliced
Tomatoes (Optional)
Combine
quinoa and 1 cup water in a small saucepan.
Bring to a boil. Reduce heat,
cover and simmer until the water is absorbed, about 15 minutes. Remove from heat and let it stand, covered,
for 5 minutes.
Transfer
the quinoa to a food processor; add the edamame, scallions, egg, ginger, garam
masala, salt and cayenne. Pulse until
well combined. Form into patties. (I used a 1/3 cup measure to make 6
patties.)
Heat olive
oil in a large nonstick skillet over medium-high heat; swirl to coat the
pan. Reduce heat to medium and add the
patties. Cook until browned on one side,
3-4 minutes. Carefully turn the patties
over and brown the other side, about 3-4 minutes more.
Yogurt Sauce
¾ cup plain
Greek yogurt
½ cup
cucumber, seeded and chopped fine
¼ cup
cilantro, minced
¼ teaspoon
freshly ground pepper
1/8
teaspoon kosher salt
1 scallion,
minced
Mix all
ingredients together in a small bowl.
Serve with the Indian Edamame
Quinoa Patties and sliced tomatoes.
Nutritional Information:
(1 burger, 1 tomato slice and ¼ cup yogurt sauce)
285 calories;
13 g fat (2 g saturated); 49 mg cholesterol; 29 g carbs; 9 g sugar (0 g added);
15 g protein; 6 g fiber; 427 mg sodium; 822 mg potassium
To make ahead: Individually wrap and freeze cooked patties for up to 3
months. Unwrap and bake frozen burgers
on an oiled baking sheet at 375F for 20 minutes, turning once.
Flavor Variations:
In place of the ginger and garam masala, use garlic and cumin for Middle
Eastern flair or garlic and chili powder for a Southwester spin.
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