Sunday, June 28, 2015

QUINOA ZUCCHINI PATTIES

The sun shines brightly, the skies are blue, the plants are loving this heat wave. Zucchinis will be plentiful in everyone's gardens and this is just the recipe for you.  Simple, delicious and so very versatile. Eat them in a bun or serve them as is with a sauce......horseradish sauce, salsa, perhaps even some tzatziki....let your family decide. They can even be made very small and be served as appetizers. Enjoy

QUINOA ZUCCHINI BURGERS


The ingredients you will need.

Zucchini is shredded and liquid squeezed out

Parmesan cheese is grated and mixed with Panko crumbs


 
The squeezed 'dry' shredded zucchini

Purple basil and garlic is prepped 

 

All ingredients combined and ready to form into patties. 

 

Set out on a cookie sheet waiting for the frying/baking

Pan is nice and hot

Patties are set to cook
 
  
 Yum!  Eat on a bun with your favorite toppings
or serve as a patty with you a sauce of your choice.
 
 
 
 

 Quinoa Zucchini Patties

Serves 6
Ingredients
    2 cups cooked quinoa
    1/2 cup cannellini beans, rinsed and drained overnight, optional
    1/2 cup parmesan cheese, grated
    1/2 cup panko breadcrumbs (or seasoned breadcrumbs)
    2 zucchinis, grated
    2 cloves garlic, minced
    1 large egg, plus 1 egg yolk
    1 tablespoon fresh basil, chopped
    kosher salt and freshly ground pepper, to taste
    olive oil, as needed
Directions
Wrap grated zucchini in paper towels and wring them over the sink
to squeeze out excess moisture.
    If beans are not already dry, pat them dry with paper towels,
     then transfer them to a large bowl and lightly mash them.
    Add zucchini, quinoa, garlic, parmesan, panko and basil to the bowl, and season everything with salt and pepper.
    Add your egg and egg yolk, mix together until combined.
    Heat 3 tablespoons olive oil in a large skillet over medium-high heat
    and let the pan get really hot.
    Form quinoa mixture into 2-3-inch patties,
     then carefully drop them into the hot oil.
    Note: only fry a few patties at a time so that the pan stays hot.
    Cook for 3-4 minutes per side, or until golden brown,
     then flip and repeat on other side.
    Continue with remaining patties.
    Transfer cooked patties to a paper towel-lined plate to drain, then serve immediately as is, or with sour cream, horseradish mayo or the sauce of your family's choice.
    * I also experimented with baking some of the patties.  Bake at 375 for approximately 20 minutes (I preferred the baked version)


'Note to self....Slow down...Calm down...Don't worry...Don't hurry..
Stop overthinking..Have hope...Thank happy thoughts...Choose kindness..
Love, laugh, learn...
Trust the process......'