Quinoa patties two ways

I mentioned a few posts ago that the confetti quinoa recipe can be made into vegetarian burgers or patties that you can serve as burgers or as the protein component for dinner with a nice sauce to go with it. The full recipe makes quite a few patties so you can freeze what you don’t need right away.

I made the patties from what was left of the confetti quinoa after I served it first as a warm salad. To make the burgers I added eggs (a binding agent), formed into burgers and pressed each into bread crumbs to create a crispy crust. You can omit the eggs and bake them in the oven if you wish, they still hold their shape but are more fragile that way.

The image below is of the patties served with mashed potatoes and shitake mushroom sauce for a vegetarian dinner

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Ingredients:

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1 recipe Confetti Quinoa

2-3 eggs

2 cups dry bread crumbs, more if needed

Canola oil for frying the burgers

 

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Directions:

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Add 2 of the the eggs to the quinoa and mix them in with a spatula or a wooden spoon.

If the mixture is too wet add a little bread crumbs, not too much. If the mixture is too dry add the third egg.

Spread the remaining bread crumbs on a large plate and season with salt and pepper

Form quinoa mixture  into burgers and press them into the bread crumbs to coat the outside with the crumbs. Set on a plate or baking sheet as you go until you have formed all of the burgers.

Heat up a little oil in a large skillet, enough to cover the bottom of the skillet. When the oil is hot place the burgers into the skillet and cook until golden on the bottom, then carefully turn them over and cook the other side.

As the burgers are cooked removed to a plate.

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To serve:

 

To serve as a burger: you know what to do, make a burger with your favourite condiments.

In the image I served the patties with mushroom sauce over mashed potatoes.

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Mushroom sauce:

2 cup mushrooms (shitake or a mixture), sliced

3 tablespoons butter or olive oil

1/ 2 cups stock (vegetables or chicken)

1 tablespoon flour mixed with 3 tablespoon water

2 teaspoon balsamic crema, or as needed

Salt and pepper

Melt the butter or oil in a skillet, add the mushrooms and cook until they soften and begin to exude their juices.

Remove the mushroom, keeping as much of the oil and juices in the skillet. Se the mushrooms aside on a plate.

Add the stock and bring to a boil.

Mix the flour and water in a small dish.

Lower heat to medium and add the flour-water mixture in a steady stream. stirring constantly.

Cook until the sauce has thickened to a nice consistency, not too thick.

Add the balsamic crema and taste, adding more if needed.

Taste and adjust salt and pepper.

When the sauce is ready fold the mushrooms back into it.

Serve the sauce with the patties and mashed potatoes.

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