I have long been a fan of Heidi Swanson’s delicious food blog, 101 Cookbooks (as I’ve written about before it got me through much of my cooking adventures in Tanzania [here was my first 101 Cookbooks post]). Recently, in an attempt to shake up my weekly meal planning and pull myself out of this cooking rut I find myself in, I purchased Heidi’s newest cookbook, Super Natural Everyday. I was sure that I’d like the recipes, having experience with them already, but I’m pretty particular about my cookbooks and wasn’t sure how I’d feel about hers.
I prefer my cookbooks to come chock full of photos. Now, Heidi takes BE-U-TIFUL photographs, and this is one of the things I love about her blog posts- they are accompanied by these gorgeous images. My brother’s girlfriend had Heidi’s first cookbook, and it didn’t immediately grab my attention the way her posts do, so I was a little hesitant about purchasing her second.
Shame on me for doubting. Not only are there photographs (which are stunning), but the recipes are fabulous- and super easy (per usual). Last night I decided to try one from the book, and one from her latest blog post. The combination was killer. Tim and Eleanor both loved it. The best part about the quinoa patties is that you can make up a batch, and just cook off the patties as you want/need them. These recipes are definitely keepers.
Quinoa patties (I topped them with pea shoots, avocado slices and sungold tomatoes) with a fresh Summer Corn Salad on the side.
Little Quinoa Patties
From the book Super Natural Every Day by Heidi Swanson (Ten Speed Press, 2011).
Makes 12 little patties.
2 1/2 cups cooked quinoa, at room temperature
4 eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 yellow or white onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyère cheese
3 cloves garlic, finely chopped
1 cup whole grain bread crumbs, plus more if needed
Water, if needed
1 tablespoon extra-virgin olive oil or clarified butter
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes sot that the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form in to twelve 1-inch / 2.5 cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add a more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.
Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.