I seem to be much better at doing Tuesday culinary experiments than writing about them. The fact that it is Tuesday and frequently rushed provides constraints that, I think, keeps the food realistic, though it turns out that getting time to upload photos and remember a recipe is a little harder. After all, no one gets to eat at the end of it.
I’ve been wanting to try quinoa patties for a while, and have now tried this recipe a few times until I got it right. They’re healthy, adaptable (us whatever is in the fridge), relatively quick, taste good cold and can either form the main part of a (vegetarian?) meal or go with whatever else you have planned. The below is really just a starting point.
Quinoa patties (makes 6ish, which is probably enough for two people and a small leftover snack)
3/4 cup quinoa
1 carrot, grated
40g parmesan cheese, grated
4 spring onions, chopped
half a capsicum, finely chopped
1/3 cup frozen baby peas
plenty of chopped herbs – I used mint, basil and parsley
2 tbsp breadcrumbs
Salt and pepper, to taste
Cook the quinoa according to instructions (I just cooked it with salted water). Once cooked, pour into a mixing bowl with all other ingredients, and stir to combine.
To cook, scoop mixture into 1/2 cup measures, pat down and level off before dolloping gently onto a hot, oiled pan. Cook on both sides until brown.
These have plenty of potential – I think they’d be delicious at breakfast, with slighty different ingredients.