It’s #foodcoma time! These powerhouse patties are an explosion bomb, packed with fresh flavor and great nutrients. I always loved patties since childhood. My mum used to revamp it every single time with different veggies and different herbs to make our meals more exciting! Yes, I get these genes from her. A lot has changed in my life since I have attained motherhood. When it comes to food, I try to eat healthier stuff, more superfood and introduce the same to my child by alternating the favors. To my surprise my 2 year old mini bomb loves it too!
These patty is quite literally everything. The delicious concoction of nutritious veggies, the lushness from the fresh herbs and the abundance of super-food all comes together to create a firework of amazing flavors. All this complemented with a zippy yogurt sauce, it is phenomenal.
So just when you were pondering what to eat with your cup of tea during monsoons, we’ve got a quick and easy solution for you!
RECIPE
INGREDIENTS: (makes 8 – 10 pieces)
For the patty:
- 1/2 cup uncooked quinoa
- 2 cups spinach leaves
- 1/2 cup grated carrot
- 1/4 cup onion, finely chopped
- 1 egg, lightly beaten
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil leaves, finely chopped
- 4 cloves garlic, finely chopped
- 2 tsp chili flakes
- 1 cup panko bread crumbs
- 1/4 tsp lemon zest
- 4 tbsp olive oil, for cooking the patty
- salt, to taste
- freshly crushed black pepper, to taste
For the dip:
- 120 grams plain Greek Yoghurt (I used Epigamia Yogurt)
- 1 tbsp fresh lemon juice
- salt, to taste
METHOD:
For the patty:
- Cook the quinoa as instructed in the package. Once cooked, fluff it with a fork and keep it aside.
- Meanwhile, blanch the spinach leaves and once blanched, run it under cold water. Roughly chop it and keep it aside.
- In a bowl, mix chopped onion, grated carrot, chopped spinach leaves, chopped basil leaves, parsley, chili flakes, garlic and lemon zest and mix it with a spoon.
- Add cooked quinoa, lightly beaten egg, salt and pepper and mix the mixture using your hand.
- Lastly add the Panko bread crumbs and completely mix the patty mixture. Keep it in the fridge for 20 – 30 minutes.
- Take out the patty mixture from the fridge and using an ice-cream scoop, take a scoop of the mixture, roll it and slightly flatten it.
- Repeat the process for the remaining mixture. Keep the balls in the fridge for another 10 minutes.
- Meanwhile take a flat pan and put it on medium heat. Spray 1/2 tbsp of oil.
- Now put the patty on the pan, drizzle some oil on the patty and allow it to cook until its crisp and golden brown on each side.
- Repeat the process for all the patty and keep it aside.
For the dip:
- Take Greek yogurt in a bowl. Whisk it slightly using a wire whisk.
- Add lemon and salt and mix it with a spoon.
- Keep in the fridge until ready to serve.
Now place the patty in a platter along with the dip and serve immediately!