The patties are cooked on a non-stick griddle to get a crisp exterior while still maintaining a moist interior. These can be eaten in between a bun or just by themselves. My daughter loves these by itself with a little bit of mustard and ketchup on the side and of course some baked fries.
|Quinoa, Potato and Tuscan Kale burgers|
1 cup finely chopped leeks
1/2 cup grated carrot
1 cup mashed potato (I like to put mine through a ricer to remove any lumps)
1 cup cooked tuscan kale leaves, finely chopped
3/4 teaspoon kosher salt
freshly ground black pepper
Olive oil for pan frying
- Wash the quinoa in a sieve to get rid of the bitter saponin that coats the quinoa grains.
- Heat 1 tablespoon olive oil in a 3 quart saucepan. Add the chopped leeks and 1/4 teaspoon salt and cook over medium heat for 2 minutes till the leeks begin to soften. Add the washed and drained quinoa to the leeks. Cook over medium heat for another 3 minutes to toast the quinoa.
- Add 2 cups water and bring the mixture to a boil. Reduce the heat to low and cook covered for 15 minutes. Remove the cover, raise the heat and cook for another minute or two till all the water has absorbed into the quinoa. Turn off the heat and set aside to cool.
- Mix the cooled quinoa mixture with the grated carrot, mashed potato, cooked kale, salt and pepper and form them in 2.5 inch patties and lay on a lined baking sheet. Refrigerate the patties for at least one hour, so that they hold their shape.
- Heat a tablespoon of olive oil in a 10" heavy non-stick pan over medium heat. Remove the patties from the refrigerator and carefully place them in the hot oil so as not to break them. Fry for about 3 to 4 minutes on one side to get a nice golden color - flip with a flat spatula and continue to cook on the other side for 4 more minutes. Remove when golden brown on both sides.
- Serve warm with a salad, fries and ketchup. Or tuck them into a burger bun for a satisfying veggie burger.
Makes 6 patties