The No-Waste Quinoa Veggie Pattie with a Greek Yogurt Lime & Dill dipping Sauce
Originally I was going to make a quinoa salad with an assortment of random veggies, but decided that sounded boring a day after I had purchased all the ingredients…
I’m leaving for Dallas in 2 days, and if I don’t utilize these veggies somehow, they’ll all spoil. So I decided to…. experiment.
To my pleasant surprise… it worked out quite well.
******My ingredients are…. extreme estimates as I wasn’t measuring anything… sorry! But honestly I don’t think it really matters how much of anything you use… I’m considering this the “no waste” pattie – because it can utilize pretty much anything you have in your fridge/cupboard that you don’t want to waste. So go ahead.. toss it in… I used a turnip for gods sake, so don’t be afraid of anything!!******
- 1 turnip
- 1 carrott
- 1 bell pepper (I used green, they’ve been the cheapest – hence the green color of the patties)
- half a cup of green onions
- 1 small onion
- 1 can garbanzo beans rinsed and drained
- ~1.5 cups cooked quinoa
- 2 Eggs
- Cornstartch – whatever seems necessary to thicken slightly (will vary based on your ingredients)… I would guess…. 2 ~ 3 tbsp? I sprinkled a nice coat on top.
- Spices – whatever your preference, I used salt, pepper, tarragon, and cumin… I don’t know why, I just throw stuff in that sounds good.
- Wash and roughly chop your veggies. Toss in food processor along with can of rinsed and drained garbanzo beans, and 2 eggs. Pulse until its blended and combined, but don’t over processes it, or it will thin out and be harder to work with.
- In a large bowl throw in everything from the food processor, then add your cooked quinoa, spices and cornstartch. Mix.
- Heat Oil over a large skillet on medium-high heat, enough to coat the pan generously.
- THIS STEP, is very important… I royally f*cked up my first batch by making the patties TOO large, and I couldn’t flip them with out destroying them so my first batch is a pile of tastey rubble…..
•Scoop SMALL spoonfuls carefully onto the hot oil and flatten slightly with a spatula, I’m talking like 2in diameter patties.
- Cover and let cook for about 4 – 5 mins, reducing heat to about a medium sizzle.
- Check that they seem firm enough to flip, scoop ’em up with a spatula and cook the other side for about the same amount of time, covered. Repeat this step, adding more oil as necessary for more batches (I had to do about 3 with a large skillet).
- Remove, let cool slightly, and serve with your delicious dipping sauce, or throw it over a salad, or wrapped in lettuce or whatever you prefer.
Optional Dipping Sauce
- Greek Yogurt Plain
- In a small bowl combine about half a cup of yogurt, .5 ~ 1 tbsp of Lime Juice, and as much dill as your palate desires… (I use about a tbsp or so)
This dipping sauce goes really well with baked Sweet Potatoes as a side!