Friday, March 23, 2012

Greek Quinoa patties


½ cup Quinoa
1 sm. Grated carrot
½ cup thinly  sliced Scallions
1 - 15 ounce can of Cannellini  beans  ( rinsed, drained and chopped in a food processor)
½ cup  bread crumbs
1 egg (beaten)
1 tsp. Greek Oregano
1 tsp. ground Cumin
¼ tsp. pepper
2 tbls. Olive Oil
1 tsp. salt 

  Directions …

In a  small saucepan bring 1 cup of water to a boil: add  Quinoa and cover and reduce the heat to low.
Cook until liquid is absorbed, 12-14 min. and set aside.

In a  med. bowl add  the cooked Quinoa, sliced scallions, grated carrot,  chopped cannellini beans,  bread crumbs,  egg, cumin, greek oregano,  salt and pepper and mix. Cover with  plastic  wrap and put in refrigerator for  a few hours. ( This prevents the patties  from being to soft  when forming patties and sticking to your hands.  * note  add more  bread crumbs if  needed

Form the mixture into 2 1/2 in  dia.  patties. This recipe makes  about 10  patties.  In a large skillet, heat olive oil over med. , cook patties until browned and cooked through 8- 10 min.  per side.

Greek Quinoa patties can be served on a plate or in a pocket bread with Tzatziki and cucumbers

                                                               Classic Tzatziki

A Traditional Greek dip


1 cup grated seeded peeled cucumber
1 pinch of salt
1 cup plain Greek yogurt
1 tbls. chopped mint
2 tsp. chopped dill
2 tsp. lemon juice
 2 garlic cloves minced

 Place grated cucumber on several layers of paper towels and sprinkle with a pinch of salt. And let sit for 30 minutes.

 In a bowl combine cucumbers, yogurt and remaining ingredients, stirring until blended.  Top with a sprinkle of mint and  refrigerate at least 1 hour before serving.