Potato Quinoa Patties

Potato pancakes are an all-time favorite! By adding quinoa, you increase the nutritional value of this dish. I created this recipe after I overcooked a pot of quinoa, which ended up very mushy. I was thinking about how it could be used and making it into patties seemed like the logical thing to do, but I needed a way to bind it. Potatoes are very starchy and have a natural binding quality, so I decided to try it out. I was happy to see that my plan worked. The quinoa needs to be cooled first and it works best by making the patties small. They remind people of potato latkes. I like to make them this time of year, during Hanukkah.

Ingredients

1 cup cooked (and cooled) quinoa*
1 packed cup of shredded raw potatoes, drained
1 teaspoon curry powder (or to taste)
4 tablespoons grated raw onion
1 teaspoon grated fresh garlic
¼  salt,  or to taste
A good quality oil: olive oil, coconut oil, etc.

*For this recipe I cook the quinoa with extra water to make it more soft and tender. I also add vegetable bouillon (instead of salt) to the water before cooking for extra-added flavor.

To cook ½ cup of dry quinoa:  Cook quinoa in 1½ cups water with ½ of a vegetable bouillon cube. Cook until water is absorbed and quinoa is very soft (approximately 20 minutes). This yields approximately 2 cups of cooked quinoa. Make sure quinoa is cooled before adding to potatoes.

Put shredded potatoes into a mesh strainer and press out excess water. Add potatoes and all other ingredients (except the cooking oil) into a medium-size bowl. Mix thoroughly with your hands until well combined. Heat a little oil (just enough to coat the bottom of the pan) in a non-stick skillet over medium heat. Form mixture into 3–4 inch patties. Add patties to the heated pan. Cook on medium heat for about 5 minutes on each side or until golden brown and cooked through. Drain on paper towels. Serve warm, hot, or at room temperature. Makes approximately 8 patties.

Health Benefits of Quinoa

Quinoa is a Powerfood Vegetable Seed!

Although referred to as a grain, it is actually a seed from a vegetable related to Swiss chard, spinach and beets.
Quinoa is pronounced keen-wa.

8 Health Benefits of Quinoa:

  1. High quality protein with the nine essential amino acids, the protein balance is similar to milk. At 16.2 to 20 percent protein, it has is more protein than rice (7.5 percent), millet (9.9 percent) or wheat (14 percent).
  1. Great source of riboflavin. Riboflavin has been shown to help reduce the frequency of attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells.
  1. Inca warriors had more stamina and quicker recovery time by eating these quinoa seeds, making it a truly ancient powerfood.
  1. Antiseptic. The saponins from quinoa are used to promote healing of skin injuries in South America.
  1. Only 172 calories per 1/4 cup dry (24 of the calories from protein and only 12 from sugars, the rest are complex carbohydrates, fiber and healthy fats). Not fattening!
  1. Gluten-free. Since it is not not related to wheat, or even a grain, it is gluten-free.
  1. Alkaline-forming. Although it is not strongly alkaline-forming, it is comparable to wild rice, amaranth, and sprouted grains.
  1. Smart Carb: It is a complex carbohydrate with a low glycemic index, so it won’t spike your blood sugar.
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