Whether you want a Thanksgiving dinner without turkey or have vegetarian or vegan guests who do, try Quinoa Patties w/ Herbs and Sweet Potato. They even taste like Thanksgiving with their blend of fresh parsley, sage, rosemary and thyme. Pair these golden-hued, satisfying Quinoa Patties with the extraordinarily great Shiitake Gravy I shared with you two days ago. Should you have any Quinoa Patties left, they make excellent leftovers with a little stone-ground mustard and a thick slice of avocado.
Thanksgiving’s fast approaching
To be sure you’ve got lots of choices for your Thanksgiving Dinner, I’m posting a number of times this week. In addition to Saturday’s Labneh appetizer, today’s Quinoa Patties and Monday’s Shiitake Gravy, coming shortly will be recipes for Roasted Delicata Squash with Maple Balsamic Pomegranate Glaze and a fresh Brussels Sprout and Kale Salad.
Pumpkin Pie for dessert
I suggested changing our dessert this year to an upside down pumpkin custard with caramelized maple syrup. My husband would hear none of it, so Maple Pumpkin Pie with Whipped Cream it will be. (I’m really not complaining as I love Pumpkin Pie and look forward to it each Thanksgiving.)
I know you have lots to do and prepare to keep up with your Thanksgiving Guide & Checklist. Check out this recipe for Quinoa Patties with Herbs and Sweet Potato and be sure to add the ingredients to your shopping list and the prep to your timeline.
Golden-hued, nutrition-rich, gluten-free patties
made especially flavorsome with Shiitake Gravy.
You can prepare Quinoa Patties a day or two in advance and store them wrapped in the refrigerator. Remember to remove the patties from the fridge 15 minutes before placing them in the oven. As an aside, grate the sweet potato in a food processor for the driest texture and longest length.
Makes 13 patties, 6 servings
Active Time: 45 minutes
Total Time: 70 minutes
1/3 cup quinoa (about 1 cup cooked)
½ cup pumpkin seeds
2 tablespoons olive oil
1 medium onion, ¼-inch diced
1 large clove garlic, crushed
3 cups peeled and grated sweet potato
¾ teaspoon salt
Dozen twists fresh ground black pepper
2 tablespoons water
½ cup packed fresh parsley leaves
3 tablespoons fresh rosemary leaves
2 tablespoons fresh sage leaves
2 tablespoon fresh thyme leaves
2 teaspoons poultry seasoning
1 teaspoon smoked paprika
1 tablespoon finely grated lemon zest
1 fifteen-ounce can garbanzo beans, rinsed and drained
¼ cup water
1 egg (or replace with another ¼ cup water for vegan patties)
3 tablespoons stone-ground mustard
1 tablespoon fresh lemon juice
Rinse and drain the quinoa. Place the quinoa, 2/3 cup water and a pinch of salt in a small saucepan. Bring to a boil, cover the pan and reduce the heat so the water gently simmers. Cook for 17 minutes. Turn off the heat and let the quinoa sit for 5 minutes before removing the cover and fluffing the quinoa with a fork. Set aside to cool.
Toast the pumpkin seeds in a 350 degree oven for 10 minutes. Set aside to cool.
Heat the oil in a large sauté pan over medium heat. Add the onion, cover the pan and cook for 5 minutes until the onion is translucent. Stir in the crushed garlic and grated sweet potato. Sprinkle with salt, pepper and 2 tablespoons water. Cover the pan and cook for about 3 minutes until the sweet potato is softened and tender. Remove the pan from the heat.
Place the cooled pumpkin seeds, fresh herbs, poultry seasoning, paprika and lemon zest in a food processor. Using the pulse button, process until the seeds and fresh herbs are finely ground. Add the garbanzo beans, quinoa and ¼ cup of the water. Use the pulse button to combine the mixture. Add the egg or another ¼ cup of water. Add the mustard and lemon juice and continue to mix until the garbanzos are broken down and the mixture holds together. Leave some texture to the beans rather than making a paste.
Transfer the quinoa-herb mixture to the sauté pan with the sweet potato, onion and garlic. Use a rubber spatula or your hands to mix everything together.
Line a baking pan with parchment paper. Use a 1/3 cup measuring cup to size the patties. Place them on the baking pan. Flatten and form them into ovals, about 1/3-inch thick.
Bake in a preheated 375 degree oven for 25 minutes, turning the patties over after 13 minutes.
Serve these Quinoa Patties with Shiitake Gravy or even sour cream. Especially attractive served on a bed of Sautéed Spinach.