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......'

 

Lavender Lemonade......a refreshing drink on a hot summer day

Lavender, such a fragrant plant full of healthy oils and easy to grow.  I have many, many plants in my yard and enjoy each and every one. Since moving to the Sunshine Coast I have been able to grow so many amazing plants - Lavender is one of those plants and is so easy to grow and the lavender buds are easy to harvest. Lavender is best harvested just before the buds open.  The scent of lavender is so very calming, used in essentials oils, teas and bath salts, and cooking too.  Today my niece Leah posted a beautiful photo of some lavender she harvested from her garden and this inspired me to make some Lavender Lemonade.  Watching the chemical reaction when the steeped lavender water is added to the lemon/ sugar and water mixture is amazing to see.  (there is a video of this in this blog).  I hope you enjoy this recipe and the Lavender Lemonade this summer.



 

LAVENDER LEMONADE 

 

You will need approximately 4-5 lemons and some fresh lavender buds.

The lavender buds have been stripped from their stems and added to boiling water.

The lemons have been juiced and measured.

After steeping the lavender buds for 15 minutes, strain through a coffee filter.

 

This is what the 'lavender water' looks like (smells amazing)

 

 The lemon juice, sugar and water have been mixed and waiting for the 'lavender water'.

 

Watch what happens when the lavender water is poured into the lemon/sugar/water mixture.

 You have Lavender Lemonade....such a pretty and flavourful drink.

 

 

 

LAVENDER LEMONADE RECIPE

 



Makes 11 cups
1 cup fresh (lightly packed) lavender buds
2 cups boiling water
8 cups cold water
1 cup fresh lemon juice
1 cup sugar
Lavender stems and strawberries for garnish
In a bowl, steep lavender in boiling water for 15 minutes
Pour through a clean coffee filter. Set aside
In a large pitcher or jar, stir together cold water, lemon juice and sugar.

 Add the Lavender infusion, ice, lemon slices, and fresh lavender blossoms
Serve with strawberries on Lavender skewers.

 

 

"Those who contemplate the beauty of the Earth 

find reserves of strength that will endure
as long as life lasts.”
~Rachel Carson