Two exciting things happen this week. Firstly, we experience the first week of March, which means the first week of Autumn here in Australia – my favourite season. In Adelaide specifically, Autumn is a pleasant time when the overhanging long, hot days ease their way into shorter and cooler ones. The gardens get a well deserved reprieve from the sun and a chance to nourish their bounties from the earth up. I’m looking forward to a new crop of seasonal vegetables and getting stuck into some heartier cooked meals; now that the effort of having a hot oven burning throughout the day doesn’t seem quite so ridiculous.
The other exciting thing this week is that come Thursday, I’ll be on a plane heading to Malaysia. I’ve been looking forward to this little getaway for quite a few months and it couldn’t come at a better time (holidays rarely do). I’ll be sure to take plenty of photos of our tour around KL, Penang and Langkawi. I’m especially looking forward to the food (duh) as I’m sure you can guess I’m a big fan of asian food.
Before I jet off, I’m giving my body a bit of a rest. Steering clear of gluten, caffeine, alcohol, etc. You know the drill. I just get that feeling and need to have a break. The good thing is that “break” doesn’t necessarily mean boring! I recently whipped up these quinoa patties that turned out to be a satiating dinner, and made for a pretty tasty lunch the next day too!
The beautiful thing about veggie patties is that they can be so versatile. Eat them sandwiched between two halves of a bun and call it a burger, or plate them up alongside a nice big salad for some extra oomph. I’m also partial to eating them straight up with a dollop of chutney or smearing of cashew cheese, if you don’t mind.
Until I return, selamat tinggal!
Quinoa and Corn or Zucchini Patties
|Serves||8 – 12|
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
|Dietary||Dairy Free, Diabetic, Gluten Free, Vegan, Vegetarian|
|Meal type||Lunch, Main Dish, Starter|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
- 1 cup cooked or sprouted quinoa (200 grams)
- kernels off one ear of corn OR 1 zucchini grated
- 1 tablespoon tahini
- 1 tablespoon water* (no water required for zucchini mix as the zucchini provides enough moisture)
- 1 tablespoon extra virgin olive or coconut oil
- 50g gluten free flour (plus extra for dusting)
- 1 red onion (finely diced)
- 1-2 cloves of garlic (crushed)
- 1 pinch grond tumeric
- salt and pepper to taste
- large bunch of fresh herbs like parsley, coriander or dill (roughly chopped)
- 1 tablespoon coconut or rice bran oil (for cooking)
|If using zucchini squeeze with your hands to release any excess water. Add the zucchini or corn, onion, garlic and fresh herbs to the quinoa and stir well to combine.|
|whisk together the tahini, water* and oil and stir into the quinoa mix. Add the spices.|
|Add the flour and stir with a wooden spoon until the mixture thickens and clumps together|
|Lightly dust your hands with extra flour and scoop out a heaped tablespoon of mix. Make into a ball with your hands and flatten to a patty. Set aside on a flour dusted plate and repeat until all the mixture is gone|
|Gently heat a heavy based skillet over medium and add the oil. Place as many patties as you can in the skillet without overcrowding it (you need to leave room to be able to flip the patties)|
|When the underside is golden brown (about 10mins), flip the patties over. The second side shouldn’t take as long to brown. If cooking with corn be careful of loose kernels that tend to “pop” in the pan, splattering oil.
Don’t be tempted to turn the heat up to cook these faster, you don’t want the outside browning quicker than the inside can cook.
|Once cooked, place the patties on paper towel to absorb excess oil.|
|Best served with extra fresh herbs and chutney.|
Another way of cooking these patties if you don’t want to use more oil is to grill them in a sandwich press. Ensure you flour them well so they don’t stick to either side of the heat plates.