Author Notes
One of my favourite things to do when I travel is discover new foods. I will often buy a cookbook or a recipe magazine so that I can attempt to recreate the flavours of my travels at home and share with my friends. This recipe is an adaptation of an amazing vegetarian dish discovered at the Hacienda Cusín in Ecuador (before I was blogging) that is so hearty even die-hard carnivores will forget it’s meat-free! The crispy quinoa patties give way to a cheesy-mushroom center that literally melts in your mouth! —Mardi Michels
Ingredients
- For the quinoa patties
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2 cups
cooked quinoa
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2
eggs lightly beaten
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1 cup
panko breadcrumbs
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3/4 cup
whole wheat flour
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1/4 cup
Parmesan cheese, grated
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1/2 teaspoon
dried oregano
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1/2 teaspoon
dried thyme
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1/2 cup
dried porcini mushrooms, soaked in boiling water for 15 minutes drained and chopped into small pieces? OR ?1/2 cup cooked portabello mushrooms, small dice
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vegetable oil, for frying
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8
small cubes of hard goat cheese
- For the garnish
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1 cup
fresh cherry tomatoes
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2
cloves garlic
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10
fresh basil leaves finely sliced for garnish
Directions
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Pulse cherry tomatoes in food processor with garlic then simmer in a small saucepan until it reaches a runny sauce consistency. Set aside.
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Cook quinoa according to directions on package. Allow to cool.
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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.
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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.
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Heat a decent glug of vegetable 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.
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Drain the patties on paper towel.
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Spoon some of the tomato sauce into a shallow dish. Place the patties on top of the sauce and garnish with basil
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