After seeing a recipe for quinoa patties with spring herbs on pinterest, I was inspired to try my own version. I decided to use up some leftover mashed sweet potato by adding it to the mixture, and made it more of a whole meal with finely chopped vegetables. The patties won't hold their shape as easily as burgers, so handle them gently. You can add an extra beaten egg to the mixture if needed.
The end result was amazing. It's now one of Brad and my favourite recipes on the blog. The lightly crisp coating of browned panko and quinoa contrasted nicely with the tangy creaminess of the feta, while fresh vegetables added a burst of flavour. This recipe serves four. If you're heading to a famers' market today, you may want to get the ingredients to try this yourself!
Cook 3/4 cup dry quinoa according to package directions. While the quinoa is cooking, place 6 white mushrooms, a large handful of spinach, 1/2 cup peas and 6 stalks green onion in a food processor. Pulse for several seconds, until finely chopped.
In a large mixing bowl, gently combine the vegetables, cooked quinoa, 3 beaten eggs, 1/3 cup mashed sweet potato (I'd mashed mine with a bit of margarine, orange juice and maple syrup), 1/4 cup panko breadcrumbs, 1/4 cup crumbled feta, 1T dried thyme and 1/2 tsp freshly cracked black pepper.
Gently shape in palm-sized patties. Pour enough vegetable oil in a large pan to just coat the bottom, and heat the oil over medium. Working in batches, add 3-4 patties to the pan and cook for several minutes, until lightly browned on the bottom. Use a large spatula to flip the patties and cook the other side.