I know I’m a day late, but May? Really? This year is FLYING by. I’m pretty sure I say that every year, but I really do mean it. It feels like yesterday it was January! This week has felt a return to winter (again) with Bozeman weather, but I know there is warm weather on the horizon! Somewhere…
With the changing seasons, something has happened to Derek’s appetite. All of a sudden he has an insatiable want for vegetables. We usually eat quite a few, probably significantly more than the average household, but lately it’s like nothing is enough! So, I’ve abandoned all pasta dishes (more or less), most meat, and am cooking HEAPS of veggies for dinner every night. You aren’t really seeing this because I feel silly telling you how to sauté every veggie in your fridge. That said, I am working on putting together a “how to throw together a delicious dinner” post, for those less culinarily-inclined.
These patties were a nice break from the piles of hot veggies. Sometimes I just need to change up the texture! These are almost reminiscent of my spicy zucchini fritters (which I CANNOT WAIT to make more of this summer!), but the quinoa gives a hearty texture worthy of making these your entire meal. With some extra veggies on the side (or a pile of greens underneath!), you’re good to go!Print
- 3/4 cup quinoa, rinsed
- 2 Tbsp olive oil, plus more for frying
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups grated sweet potato
- 1 tsp salt
- 1/4 tsp allspice
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 2 eggs
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 Tbsp finely chopped cilantro
- Green onions and cabbage, as garnish
- Cook the quinoa according to directions, and set aside to cool.
- As the quinoa is cooking, heat 2 Tbsp olive oil in a large skillet.
- In the skillet, cook the onion and garlic for a few minutes, until beginning to soften.
- Add the grated sweet potato and all of the spices. Cook for another 3 minutes.
- Remove from heat, and allow to cool enough to handle before continuing.
- In a large bowl, whisk together the eggs, breadcrumbs, cheese, and cilantro, then add the cooled quinoa and vegetable mixture. Mix to fully combine.
- In a heavy skillet over medium heat, heat more olive oil before adding the batter in small dollops (or shaped into small patties). Cook until golden on each side, about 2 minutes.
- Serve on a bed of greens or cabbage, garnished with green onions.