Veggie Quinoa Patties

Veggie Quinoa  Patties

with Smoked Almond Cream

For the Croquettes

1 cup dry quinoa, cooked in 1/34 cups water, yielding 3 cups cooked quinoa, cooled

1 very large sweet potato, diced with cone #3 cooked in the 3qt steamer with cover - mashed: yielding 2 cups mashed sweet potato

1 cup finely diced red onion cone #2

1/2 cup finely diced red pepper

4 cloves garlic, crushed

2 tbsp grapeseed oil + 1 tbsp to brown the croquettes

1/3 cup chopped fresh cilantro

1 – 14oz can pinto beans, drained & rinsed

1/2 cup hemp seeds

1 tsp dried oregano

1 tsp ground cumin

juice of one lime

1 tsp celtic sea salt

 

Method

In large mixing bowl place cooked quinoa & mashed sweet potato.  In 11 inch skillet Sauté onion, red pepper and crushed garlic in 2 tbsp grapeseed oil for 2-3 mins til translucent but not browned.  Allow to cool and then add to mixing bowl.  Add remaining ingredients to bowl.  Stir or use hands to combine.  Pre Heat EOS or other skillet or griddle pan on medium heat and form mixture into croquette and gently turn into lightly oiled pan.  Heat thru while browning gently on both sides.  Remove from heat and slide directly onto dining plate.  Repeat until you have enough for you and your dinner crowd.  These patties are tender and fragile so handle them the least possible by turning onto dinner plate directly from sauté pan if you can for the nicest presentation.

For the Smoked Paprika Almond Cream

1 cup raw almonds

1 1/4 tsp smoked paprika

1 clove garlic crushed

3 tbsp fresh squeezed lemon juice

1/2 cup filtered water

2 tbsp olive oil

1/2 tsp celtic sea salt

optional; pinch of cayenne pepper

Method Combine above ingredients in blender and combine til creamy and smooth, adding 1-2 tbsp additional water for consistency only if needed.  Serve on the side with the croquettes or drizzle on top.  Enjoy.

recipe by alkaline 

sisters