Sweet Potato Quinoa Patties with Coriander Avocado Sauce and Risotto

Sweet Potato Quinoa Patties with Coriander Avocado Sauce and Risotto

Posted 2017-04-11 by finyfollow

These quinoa and sweet potato patties are mixed with mashed sweet potato and to make them even more interesting, I have put a coriander and avocado sauce on top of them.

I have teamed this with risotto with pumpkin, peas and bacon -vegetarians, take out the bacon and add some salt instead, using vegetable stock instead of chicken.

Preparation Time: 30 minutes
Cooking Time: 60 minutes
Serves: 4 with Risotto as a side dish

For the Quinoa patties
1 medium sweet potato, peeled, cut into chunks
1 cup uncooked quinoa
2 large eggs
½ cup onion, chopped finely
½ tsp cumin
½ tsp smoked paprika
½ tsp coriander, ground
1 tbsp coconut oil
For the avocado sauce
½ avocado, cut into pieces
1 cup fresh coriander - about a bunch
½ cup Greek yoghurt
½ garlic clover, chopped
2 tbsp lime or 1 large lime
¼ tsp salt
1½ tbsp water
For the risotto
½ tbsp oil
10 g butter
½ brown onion, or a shallot, finely chopped
1 garlic clove, crushed
125 g short cut bacon, diced
375 g pumpkin, diced
½ cup Arborio rice
1½ cup chicken stock
½ cup frozen peas
¾ cup Parmesan, grated

For the quinoa patties
  • Rinse the quinoa for at least 2 minutes with cold water, and drain. I believe this removes its natural bitter taste.

  • Put it in a small saucepan, and cover with the stock (or you could use water), put a lid on it and bring to the boil.

  • Reduce heat and cook for 15 minutes on very low. Turn off the heat and let stand for another 5 minutes, with the lid still on.

  • Put the sweet potato in a pot and cover with water. Bring to the boil and cook until they are very tender - about 15 minutes, depending on the size.

  • Drain and mash either in a processor, or by hand, making sure if it is by hand, that it is very smooth.
  • Mashed sweet potato with cooked quinoa

  • Put the cooked quinoa in a large bowl, and add one cup ONLY of the sweet potato.

  • Add the eggs, cumin, onion, coriander, paprika and salt, and mix until well combined.

  • In a large fry pan heat half of the coconut oil over medium. Form patties of about 1/3 of a cup each and put them in the hot oil.

  • Flatten slightly, and cook in batches so they are not overcrowded in the pan. Cook for about 8 minutes on each side - they should end up brown on the outside yet soft in the middle.

  • Turn gently and cook the other side - repeat with remaining patties.

  • For the Avocado sauce
  • Meanwhile, while the patties are cooking, make the sauce by adding all the ingredients into a blender or processor and process until smooth.

  • Top each patty with some of the sauce to serve.

  • For the Risotto
  • Heat the oil and butter in a wok or similar. Add the onion, garlic and the bacon pieces.

  • Cook for about 8 minutes or until the onion is soft.

  • Add the pumpkin pieces and the rice, and stir until it is all mixed well.

  • Add ¼ cup of the stock, stir, and bring to the boil.

  • Cook for about a minute or until the soup has been absorbed by the rice.

  • Add the remaining stock and bring back to the boil.

  • Cover the wok and reduce the heat. Simmer for about 12 minutes or until the rice is tender and the liquid has been absorbed.

  • Add the frozen peas and and ¾ of the Parmesan, and stir gently until it is combined.

  • Either sprinkle the rest of the Parmesan over the lot, or serve it and sprinkle a bit of Parmesan on each plate.

  • Serve as a side dish to the patties, or serve alone as a meal.

  • Categories

    228403 - 2023-07-17 10:40:06


    Copyright 2024 OatLabs ABN 18113479226