Quinoa patties stuffed with goat cheese and mushrooms
Prep: 30 min. Cook: 15 min.
For the patties:
2 cups cooked quinoa
2 eggs lightly beaten
1 cup panko breadcrumbs
3/4 cup whole wheat flour
1/4 cup Parmesan cheese, grated
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup dried porcini mushrooms, soaked in boiling water for 15 minutes drained and chopped into small pieces
1/2 cup cooked portabello mushrooms, small dice
8 small cubes of hard goat cheese
vegetable oil for frying
For the sauce and garnish:
1 cup fresh cherry tomatoes pulsed in food processor with 2 cloves garlic simmered until it reached a runny sauce consistency.
about 10 fresh basil leaves finely sliced for garnish
Cook quinoa according to directions on package. Allow to cool.
Mix the eggs, panko and parmesan until lightly combined. Add the quinoa and mix thoroughly. Add the flour and herbs. The mixture will be quite sticky at this point.
Form small patties with your hands, slightly larger than golf balls. It should make about 16 patties. Flatten them slightly and make an indentation in 8 of the patties. Into this, place a cube of cheese and some pieces of mushroom. Place another patty on top of the filled ones and squeeze gently to form a ball. Once there are no “seams” visible, flatten slightly with the palm of your hand.
Heat the oil on high in a large frypan, turn the heat down slightly and fry the patties until golden in colour, on both sides about 12-15 minutes.
Drain the patties on paper towel.
Spoon some of the tomato sauce into a shallow dish. Place the patties on top of the sauce and garnish with basil. Yield: serves 4