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
Ingredients 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
Method 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.