I loved these bean and quinoa patties. My husband hated them.
I found the crunchy exterior and soft interior a pleasant contrast in textures. My husband found them "mushy."
I loved the flavor of the crispy-fried crust, earthy-nutty quinoa and creamy beans. My husband thought the cakes were flavorless.
I ate them topped with a sun-dried tomato vinaigrette on a bed of baby arugula. My husband ate them naked on a bare plate.
I definitely will eat them again. My husband definitely will not.
White Bean and Quinoa Patties With Sun-Dried Tomato Vinaigrette
1/2 cup quinoa, rinsed
Salt and ground black pepper
1 (15-ounce) can white beans such as cannellini beans, drained
1/2 cup oil-packed sun-dried tomatoes, drained PLUS 1/4 cup sun-dried tomato oil, divided use
1 tablespoon dried parsley
1 clove garlic, minced
1 egg
All-purpose flour, for dusting
Olive oil, for frying
3 tablespoons white wine vinegar
4 to 6 cups baby salad greens
In a medium saucepan, combine the quinoa, 1 cup water and a pinch of salt. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes or until the water is absorbed; set aside to cool for 10 minutes.
In a food processor, combine the beans, 1/4 cup of the sun-dried tomatoes, the parsley and garlic and pulse to combine. Transfer to a medium bowl. Add the egg and quinoa and mix until thoroughly combined. Season to taste with salt and pepper.
Divide and shape mixture into 8 patties. Lightly dust each patty in flour. Chill for 15 minutes.
In a large, heavy skillet (I used cast-iron), heat until shimmering enough olive oil to fill skillet 1/4 inch. Add the patties and cook in hot oil 2 to 3 minutes per side or until golden brown.
To make the vinaigrette: Combine the remaining 1/4 cup sun-dried tomatoes, the sun-dried tomato oil, the vinegar and a generous pinch of salt and pepper. Puree until blended. If mixture seems too thick, add water, a teaspoon or two at a time, to thin to desired consistency.
Serve warm patties over greens and drizzle with vinaigrette.
Makes 4 servings.
Recipe adapted from Express Lane Cooking: 80 Quick-Shop Meals Using 5 Ingredients by Shawn Syphus
Food on 09/23/2015