Quinoa Patties (Galette de Quinoa Recipe)
Quinoa is my go-to ingredient whenever I'm preparing a light, gluten free recipe. I've used it in the past in side dishes and appetizers. I've always wanted to use quinoa to make a vegetarian main course, and today I think I've accomplished that.
I created little patties flavored with carrots, crimini mushrooms, eggplant and blue cheese. I bound them using a combination of lecithin and xanthan gum. You could always use eggs instead. Making quinoa patties is simple. The filling should be moist and the outer part of the bite should have a crisp crunch. And after a healthy, light dish like this one, you can splurge on a decadent dessert. At least, that's what I tell myself!
Yields: 6 servings1 cup quinoa
2 tablespoons caramelized yellow onions (see tips)
2 cloves garlic, finely minced
1 small carrot
6 crimini mushrooms, finely chopped
1 small eggplant, roasted, skinned and pulp gathered
2 tablespoons hummus, store-bought
½ cup Roquefort cheese (or any other cheese), coarsely crumbled
4 tablespoons canola oil (or any neutral oil), as needed
2-½ teaspoons xanthan gum
2-½ teaspoons liquid lecithin
1 sprig oregano, chopped
1 teaspoon coriander seeds, freshly ground
½ teaspoon cayenne powder
2 jalapeño peppers, roasted, skinned, seeded, finely chopped
1 teaspoon paprika
1/3 cup flat-leaf parsley, chopped
1 teaspoon black pepper, freshly cracked
1-½ teaspoons salt
2 tablespoons butter (or more oil)
For the quinoa:
Place the quinoa in a small saucepan. Add 2 cups of water. Bring to a boil, then lower the heat to medium-high. Cook for 15 minutes. Stir well and add ½ cup of water. Cook for another 5 minutes until the water evaporates. Transfer to a mixing bowl. Fluff with a fork. Add hummus, chopped chile and the eggplant pulp. Mix well.
Cooking the vegetables:
In a small pan, heat 2 teaspoons of oil. Add the garlic and cook until golden. Add paprika, cayenne powder, ground coriander and oregano. Add the carrots and mushrooms. Cook for about 3 minutes. Season with salt and pepper.
Preparing the quinoa mixture:
In a bowl, combine the xanthan gum, 1 tablespoon of oil and liquid lecithin (or 2 lightly beaten eggs; see tips). Add the xanthan gum / lecithin mixture to the quinoa mixture. The mixture will thicken.
Add the caramelized onions, vegetables, crumbled Roquefort cheese and parsley to the quinoa. Adjust seasoning with more salt and pepper if necessary.
Heat a large, non-stick pan with the remaining oil. Add butter. Once the butter is melted, place mounds of quinoa onto the hot pan, using an ice cream scoop. Make sure to space the quinoa patties about 1 to 2 inches apart so that they don't touch each other, as they will expand when they're cooked. Lower the heat to medium-high and pan-fry until golden. Using a silicone spatula, flatten the patties and flip them. Cook for about 4-5 minutes on each side until a golden crust is formed on both sides of the patties. Transfer to a platter. I cooked them in 2 batches.
Serve warm or at room temperature.
This recipe yields exactly 20 quinoa patties (using an ice cream scoop).
Xanthan gum is a fine powder used as a binder and emulsifier. If you look at the list of ingredients for salad dressings and ice cream at the supermarket, you'll find that they contain xanthan gum. I use it for texture and as an egg white substitute. You can find it online or in any specialty food store such as Whole Foods.
I use liquid lecithin as an egg yolk substitute. You can also find this online or in specialty food stores like Whole Foods. You can replace both the xanthan gum and lecithin with two lightly beaten eggs.
How to caramelize onions: Heat about 1 tablespoon of oil in a non-stick pan. Add thinly sliced onions. Cook over medium-low heat for about 10-15 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown. To save time, I often have already-caramelized onions on hand in the freezer. I suggest making them in advance in large batches. Just place about 1 tablespoon of tightly packed fried onions per slot in an ice-cube tray and freeze them. Transfer the ice-cubes into sealable plastic bags and place back in the freezer. I think it's the best way to keep the flavor without getting freezer burn.
For a vegan version, omit the cheese and butter. The butter adds a nutty flavor to the patties when pan-fried.
You could also store the remaining un-seared quinoa patties in the freezer. Using a tray, chill the patties (placing little squares of parchment underneath each patty) for about 1 hour in the freezer. Once hardened, stack the patties with the parchment squares between them to prevent them from sticking to each other. Place the stack in a large re-sealable bag (remove as much air as possible from the bag). The patties can be stored up to 1 month in the freezer. Don't forget to label your food with the date!
You could also serve these as mini appetizers making mini sandwiches.Published By: on July 29, 2011.