Source: Vegetarian Times, slightly modified by Aimee
Makes 8 small patties
1 large egg
Makes 8 small patties
1 large egg
2 TB flour
1 1/2 TB tahini or nut butter
1 1/2 tsp red or white wine vinegar
1 1/2 cups cooked quinoa
1/2 cup finely grated sweet potato
1/2 cup packed chopped spinach
2 TB sunflower seeds
1/4 cup finely chopped red pepper*
1/4 cup shredded cheddar*
2 TB finely chopped onion
1 clove garlic, finely chopped
1 tsp parsley flakes
1/2 tsp salt
1. If not done already, prepare cooked quinoa & let cool.
2. Preheat oven to 400. In large bowl, beat together egg, tahini, & vinegar; stir in flour. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into patties (refrigerating the mixture for a short while may help).
3. Shape mixture into 1/4 cup patties with wet hands. Place on oiled baking sheet. Bake 25 minutes, turning once, or until patties are browned.
*For an alternative, use chopped sundried tomates instead of red pepper, and feta instead of cheddar.
1 1/2 TB tahini or nut butter
1 1/2 tsp red or white wine vinegar
1 1/2 cups cooked quinoa
1/2 cup finely grated sweet potato
1/2 cup packed chopped spinach
2 TB sunflower seeds
1/4 cup finely chopped red pepper*
1/4 cup shredded cheddar*
2 TB finely chopped onion
1 clove garlic, finely chopped
1 tsp parsley flakes
1/2 tsp salt
1. If not done already, prepare cooked quinoa & let cool.
2. Preheat oven to 400. In large bowl, beat together egg, tahini, & vinegar; stir in flour. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into patties (refrigerating the mixture for a short while may help).
3. Shape mixture into 1/4 cup patties with wet hands. Place on oiled baking sheet. Bake 25 minutes, turning once, or until patties are browned.
*For an alternative, use chopped sundried tomates instead of red pepper, and feta instead of cheddar.
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