Wednesday, September 28, 2016

Indian Edamame Quinoa Patties

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
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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