Crispy Quinoa Sliders

So let's ease into the new year with a reasonably healthy recipe...

We'll overlook the cheese and aioli and think about all the great nutrients we're getting out of quinoa, lentils and baby spinach!


I tried this one out for myself at home after a failed attempt at work. I realised that in order for these burgers to hold you can't change the quantities of egg at all in the original recipe (which was sourced online here- http://www.howsweeteats.com/2012/09/crispy-quinoa-sliders/ ). It really needs that extra egg white to bind the mixture and don't skimp on the cheese either, I didn't have provolone at hand so I changed it for grated extra-sharp cheddar.

The biggest adjustments I made to this recipe were supplementing the chickpeas for lentils and sauteeing the onion and garlic to take out a little bit of the strong bite that raw garlic can impart. I also managed to put in some chopped parsley for flavour.

You will need...(makes 10-12 sliders)
1 cup uncooked quinoa
2 cups vegetable or chicken stock
1 cup cooked, drained and rinsed puy lentils (canned is fine!)
1/2 cup grated sharp cheddar cheese
1/4 cup panko bread crumbs
1/2 cup grated carrots
2 shallots, thinly sliced
2 garlic cloves, crushed
1 large egg + 1 egg white, lightly beaten
salt and pepper to season
2 large sprigs parsley, picked and chopped
olive oil for cooking
12 small dinner-style rolls or brioche rolls

Method...
  1. Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until liquid is fully absorbed. Transfer to a bowl and set aside to cool- alternately you can do this the night before and leave it covered in the fridge.
  2. Slice the onions and mince the garlic, heat a non-stick frypan on medium and add a dash of olive oil. Sweat the onion and garlic until fragrant, transfer to a small plate.
  3. Prepare carrot, grate cheese and place in a bowl with the lentils, breadcrumbs and parsley. Add cooled quinoa. Taste and add seasoning as necessary*

  1. Add in beaten egg + egg white, pepper and mix well. Form into patties and press together well so they hold. Lay out on a tray or board lined with grease proof paper.
  2. Heat a large non-stick fry pan over medium heat and add enough olive oil to have a light coating on the pan. Once hot, add a couple of patties so they are nicely spaced out for easy flipping. 
  3. Cook for 5 minutes on each side, flipping with a non-stick spatula until golden brown. Transfer to absorbent paper towel and continue cooking the remaining patties. If you have to do a few batches, turn your oven to its lowest setting and place the cooked patties in there to keep warm.
  4. To serve, toast (or leave fresh if you desire) your rolls, I served mine with baby spinach, tomato slices, leftover grated cheese and a drizzle of Chipotle aioli. If you would like to keep yours healthier you can serve it with some avocado, greek yoghurt mixed with some fresh lemon zest & juice and sliced red onion.

*If you have used unsalted/salt-reduced stock you will need to add a bit of salt, if you have already used salted stock then you shouldn't need extra salt.

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