Vegetable & Quinoa Patties

 

3/4 cup grated smoked Gouda

1 1/4 cup precooked and minced vegetable mixture (such as a blend of onion, carrot, celery and potato)

1 cup cooked red quinoa, cooked and cooled

1 cup of multi grain rice blend, cooked and cooled

1/4 cup wild rice, cooked and cooled

1 T. cornstarch (to help bind the patties)

1-2 eggs

EVOO as needed for frying.

 

First, remember this recipe is meant to work with your pantry. If you don’t have an ingredient listed, substitute or double another. If you don’t have one of the grains increase what you have to equal the total of all three. Do remember we prefer the flavor with red quinoa and a multigrain mix. Combine all grains and vegetables in a bowl; add cornstarch and egg, one at time, mixing to combine. As you mix the ingredients use your hands to press and combine determining if the mixture will hold. ( It may need second egg to be the consistency to form and hold the patty shape.) Hold shaped patties in the refrigerator until ready to cook them.  At service, add enough oil to a large sauté pan; once heated, add a small scoop of the mixture over the heated oil. Tap to shape patty. Sear until the first side is lightly browned, gently turn over and brown other side, or immediately place into oven. Bake at 400º F for approximately 10-12 minutes, until patties are heated through (at least 145ºF). Alternative finish: Combine all mixed ingredients into a shallow baking dish: bake at 400º F for approximately 12-20 minutes to heat through. Spoon or scoop for service.