Quinoa is one of my favorite grains. When I saw a vegetarian quinoa patty recipe I decided to give it a try.
Why not, time was on my side. I was snowed in and there was no way I was getting out that front door.
Besides I prefer vegetarian recipes. Psst…I’ve never shared this with the troops (some things are best left unsaid).
There are a couple of steps to this recipe but it turned out to be very easy. I’ve listed each step so you’ll know in advance how to proceed for easier preparation. The mixture needs to chill at least 4 hours or overnight so I recommend you prepare the recipe in the morning or a day in advance.
Vegetarian Qunioa Spinach Patties
(adapted from a recipe on foodandwine.com)
- 1/2 cup quinoa
- 1 1/2 cups water
- 1 small shallot minced
- 1 1/2 TBLS. olive oil
- 10 oz. baby spinach, chopped
- 1 cup reduced fat milk
- 3/4 cup semolina flour
- 1 1/2 cups water
- 1 TBLS. olive oil
- 1/4 cup grated Parmigiano Reggiano
- 1 egg, beaten
- salt and pepper to taste
To Saute Patties
- 1 1/2 cup Panko crumbs
- 3 egg whites
- salt & pepper to taste
- olive oil or vegetable oil for sauteing the patties
- Prepare Quinoa:
- Chop the spinach and set aside.
- In a small saucepan add 1-2 tablespoons of olive oil and saute the shallot just until transluscent. Next add the quinoa with 1 1/2 cups of water and bring to a boil. Reduce heat to simmer and cook for 8 to 10 minutes. Add in the chopped spinach and cook for 1 minute.
- Drain the quinoa completely. Cool the quinoa by spreading it out in a single layer on paper towels. It will cool quickly and it will be light and fluffy.
- In a large saucepan add the milk, 1 1/2 cups of water and 1 tablespoon of olive and a dash of salt and bring to a boil. Remove the pan from the heat and gradually whisk in the semolina until very smooth. Continue to cook stirring constantly until it thickens (approx. 3-7 minutes).
- Remove pan from heat and add the quinoa, cheese and salt & pepper to taste to the semolina mixture.
- Let cool for 15 minutes in the pan. When cooled add in the beaten egg and stir well to blend.
- Spread the mixture in an even layer in an ungreased 7 x 11 inch Pyrex dish or a pan. Continue to cool at room temperature, then cover with plastic wrap and refrigerate at least 4 hours or overnight.
- Remove the semolina mixture from the fridge and cut into 12 squares.
- In 2 shallow dishes add the Panko crumbs to one dish and season with salt; add the egg whites to the second dish, 1 tablespoon of water, season with salt, and whisk to blend.
- Dip each cut patty into the egg whites coating both sides and then coat both sides with the panko setting them aside on a baking sheet.
- Heat oil in a large saute pan and add 3 or 4 patties at a time. Cook over medium/high heat until each side is golden brown. Drain on paper towels and then transfer them to a baking sheet and place in the oven to keep warm. Continue until all the patties are browned. (If the loose panko crumbs get too browned in the oil, remove them and add clean oil and continue to brown the remainder of patties.)
Serve hot with a salad or as a side dish.