Even though my husband is happy to eat the same meal three times a week, I like to keep things interesting in the kitchen. I’ll admit, there are certain foods I’d be happy to eat multiple times per week too (read: sushi), but cooking dinner is really ‘me’ time. Jay serves as an EXCELLENT (and totally voluntary) sous chef, but sometimes it’s nice to have the kitchen to myself to concentrate on a recipe and not think about all the things that went on during the day, or all the things that need to get done tomorrow.
Last night’s dinner was a fairly simple, but apparently popular choice- Quinoa Patties. Last week while the original recipe was coming off my printer, my friend Lisa emailed me to tell me she had a great recipe for me- I opened the link to find that she was sending me the exact recipe I was printing! This morning when I got to work, my colleague Danielle asked what last night’s dinner was- and when I told her, she said she had made the same herself the week before.
As I do with most recipes, I decided to tweak the original one slightly. The original recipe called for all-purpose flour, but I wasn’t in the mood to dig through the very narrow and annoying cupboard where I keep all my baking supplies. I opted for the quinoa flour which was closer to the front, making the recipe gluten-free. After making the patties, I would tweak the recipe even further for next time, so what you’ll find below is my version of it. The original called for 1/4 tsp cumin, but it had a little too much of a falafel-y taste to it for our liking, so I’ve left it out. I’ve also increased the salt slightly. The original recipe also called for oil for frying, but PAM was more than enough to do the job.
The patties needed something else as well, so I’ve included a simple recipe for tzatziki, which we already had in the fridge and was a nice touch. I’m sure just a simple dollop of sour cream would have done the trick as well.
Since the burgers themselves are quite low calorie, we had them along with Jay’s twist on an Israeli salad- something he’s very good at making. The avocado adds a little extra calories and fat, and the balsamic glaze and Icelandic Flake are a delicious combination.
The recipe made enough for us each to have three patties for dinner and lunch the next day.
- 2 rounded cups cooked quinoa
- 3/4 cup part skim shredded cheddar cheese
- 1/2 cup low-fat pressed cottage cheese
- 1 medium carrot, finely grated
- 9 tbsp + 6 tsp liquid egg whites (or 3 whole eggs- this will change the nutritional information slightly)
- 3 tablespoons quinoa flour
- 2 green onions, including white parts
- 1/2 teaspoon Splenda
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- Liberal amounts of PAM for frying
- Cook quinoa according to package directions.
- In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, pressed cottage cheese, carrot, egg whites, flour, green onions, Splenda, pepper, salt, and garlic powder.
- Heat a frying pan, sprayed liberally with PAM, over medium-low heat. Using a 1/4 cup measuring cup, drop mixture into pan, leaving space between patties for flipping. Cook for 4-5 minutes until bottom is golden brown, then carefully flip and flatten slightly. Cook another 4-5 minutes, remove from heat, re-spray pan and repeat with remaining mixture. Makes about 12 patties.
- 1 container (500g) low fat greek yogurt
- 1-2 green onions, chopped
- 1/4 cup grated english cucumber, squeezed to drain off excess liquid
- 1 tbsp lemon juice
- 1-2 tsp minced garlic
- 1 tbsp chopped dill (optional)
Mix all ingredients together and let sit (covered) in the fridge for half an hour to an hour.
Nutritional information per pattie, without tzatziki (calculated using My Fitness Pal):