Quinoa Mint Burger/Cutlet

A blog post after a while... have really missed being around! Every time I promise myself that I will be more consistent, I try, but then fail sometimes. Life has been exciting. So can't complain!

Quinoa has ended (replaced?) our brown rice saga temporarily. I guess we just needed a change and a really good one at that. Quinoa promises, it is versatile, and I have made some good dishes with it. You probably will be seeing a lot more of this wonder grain/seed on my blog. Slap these patties on hearty whole grain bun, and some lettuce, tomato and mayo and call it a burger or just eat it plain and simple and call it a cutlet. So, burger/cutlet/patty, whatever you want to call it... this has replaced our lunch for the day and it was scrumptious! I see myself making a lot more of this for sure!

 

Quinoa Mint Burger/Cutlet

Ingredients:

Organic Quinoa - 2 cups washed, rinsed and cooked (just like you would white rice)
Potatoes - 2 small boiled and mashed
Scallions - A cup chopped finely
Onions- 1/4 cup chopped
Mint - 1/2 cup chopped
Cilantro - 2 tbsp chopped
Carrots - 1/2 cup finely diced
Ginger - 1 tbsp chopped
Garlic - 1 tbsp chopped
Green chillies - 1 small chopped (more if you want more heat)
Pepper - 1/4 tsp
Bread crumbs - 1/2 cup
Salt - To taste
Oil - To roast patties on a griddle

Method:

Mash the potatoes thoroughly and add all the ingredients except the quinoa and bread crumbs. Reserve the oil for the griddle. Add the quinoa to the mashed vegetables and mix in the bread crumbs lastly.

 

Try not to mash up the quinoa too much. The texture is nicer if you don't. Form into patties, depending on what you are aiming to make. Bigger for the burger patties and smaller if you are making cutlets.

 

Pour a little oil and roast the quinoa cakes on the griddle in batches. Make sure it is browned evenly on both sides. It gets nice and crispy on both sides. Remove from heat and serve warm. The beautiful mint flavor is something to look out for! Enjoy.