This is really a free for all recipe. Whatever you have in
your pantry that you think will complement the flavors, add it in! I do and it
usually works out really well here.
Some basic ingredients you need to have are –
Quinoa – 2 cups cooked. I used Red Quinoa because the flavor fits right in to this dish. Yellow Quinoa should work just as well.
Onion- 1 small, chopped
Garlic cloves – 4 or 5, minced
Green Chilies – 4 or 5, chopped. I like it hot, use fewer for less heat.
3 Eggs, ideally. Since I don’t use eggs, I substituted with 3 tbsp finely ground flaxseeds mixed in 9 tbsps water.
Spinach- 1 cup chopped, optional
Cilantro or Parsley- handful or more, chopped
Juice of half a lemon
Salt and Pepper - to taste.
I also add these ingredients because I like the flavors:
Red chili powder- 1 tsp
Chaat masala – 1 to 2 tsp
Pomegranate molasses- ½ tsp, because I had it in my pantry
What to do:
It’s very simple, really. Since the quinoa is already
cooked, just combine everything listed above in one large bowl, in no
particular order. Mix well.
Then grind one cup of oats, and heap on to a flat plate. Season
with salt and pepper if you wish.
Turn on the stove. Let the griddle heat up. Add a tablespoon
of any high heat tolerant oil – Coconut or Avocado oil is my preferred choice.
Wet your hands. Take a big scoop of the quinoa mixture, roll
into a patty shape, dust it lavishly on all sides with the ground oats. Shake
off the extra coating and place onto the hot griddle. Cook on medium flame until
adequately browned on both sides.
Since we use little oil, patience is key here.
I like to serve it hot, with side of hot sauce and yogurt
sprinkled with paprika, for the good looks and extra kick J
Enjoy!
P.S: If anyone is wondering why we wet our hands before
shaping the patty- it helps the mixture to not stick to our hands. Even though
it gets annoying, it works to do this each time you roll the patty.
