Quinoa Black Bean Patties with Tzatziki Sauce
Our company has arrived. Hurricane Sandy is howling in the dark outside. The lashing rains I expected has not come yet. We’re not sure what will happen next; the subway system will be shut down again tomorrow. I thought about family and how scattered we are between two continents. For a brief time this month we came together. Andy flew in from Bangkok for his birthday. Then Taranee came to NYC for the Rock ‘n Roll New York 10k race and we made this meal together. Good times, remembered.
Prep time: 5 minutes
Cook time: 55 minutes (includes quinoa cooking and resting time)
Makes 8-10 servings
2 1/2 cups cooked quinoa* (1 cup uncooked)
5 large eggs, lightly beaten
1/2 teaspoon salt
1 cup black beans, rinsed and drained
1 cup shredded Jarlsberg cheese (I used 3/4 cup Monterey Jack and 1/4 cup feta cheeses)
1/2 cup tomato salsa
1 teaspoon baking powder
1 cup whole wheat panko breadcrumbs
2 tablespoons olive oil
Preheat oven to 400˚F.
To cook the quinoa, put the dried quinoa in a large pot. Rinse and drain. Add 1 1/2 cups cold water to the pot. Bring to a boil over high heat. Reduce the heat to low, cover and simmer 15 minutes. Turn off the heat and let the quinoa rest, covered, for 5 minutes. Let the quinoa cool, uncovered, about 10 minutes. You can do this step a day ahead then refrigerate the cooked quinoa until ready to use.
Line a rimmed baking tray with tin foil and spray with cooking spray. Brush with olive oil. Set aside.
Combine all ingredients in a large bowl. Using a third-cup measure, scoop up a level cupful of the quinoa mixture, firmly packed. Turn it out into your hand, compress and flatten, then gently place the patty on the prepared baking tray. Make another patty and place it about an inch apart from the first patty. Continue making patties.
Put the baking tray in the oven and bake for 20 minutes or until browned on the bottom. Flip. Bake for an additional 5 minutes.
Serve with tzatziki sauce. And, I also recommend whole wheat pita pocket bread and a fresh salad.
Tzatziki Sauce (adapted from the South Beach Diet)
1 cup plain non-fat Greek style yogurt
2/3 cup cucumber, seeded and diced (Use long English cucumber–it’s called Japanese cucumber in Thailand)
1-2 garlic cloves, minced
2 heaping tablespoons of fresh dill or 1 teaspoon of dill seeds
2 heaping tablespoons fresh mint, chopped
2 tablespoons white vinegar, or to taste
2 tablespoons extra virgin olive oil, or to taste
salt and pepper to taste
Put all ingredients in a food processor. Pulse until well blended. The mixture should be slightly thick. If additional thickness is desired, increase the cucumber to 1 cup.