Monday, April 28, 2014
Southwest black bean and quinoa patties with avocado sour cream
I know quinoa has been all the rage over the past couple of years, but I've just never been a big fan... It's okay, but I have never been super excited about it. Since I've had the same container of it in my cupboard for too long now, I'm trying coming up with new ways to use it. I'm in the process of cleaning out the cupboards and eating up a lot of our stored dry and canned items as we prepare for summer and the season of fresh vegetables and canning again. This was one of those meals that came together from using a bunch of things I had in the cupboard and refrigerator already. It all went together well and produced these tasty little patties. They were delicious that day for dinner, but even more flavorful (but less crunchy) the next day for lunch.
This recipe will make about eight to ten 1/4-cup patties. I served them with a side of sweet potato oven fries. They would also pair nicely with a big green salad.
Southwest black bean and quinoa patties
1/2 cup quinoa, cooked according to package directions and drained well
1 can (15-16 oz.) prepared black beans, drained well
2 large eggs
2 scallions thinly sliced, greens reserved for garnish
2 garlic cloves, minced
1-1/2 teaspoons smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 teaspoon ground cumin
about 1 cup fine cornmeal
coconut or olive oil, for cooking
Avocado sour cream
juice of half a lemon
pinch of sea salt
2-3 tablespoons sour cream
In a large bowl, stir together the quinoa through cumin until well-combined. Then add about 1/2 cup of cornmeal and stir well. Continue to add cornmeal a couple tablespoons at a time until the mixture holds together well and you can form a patty (I used about 1 cup).
Make the avocado sour cream by pureeing all of the ingredients in a food processor until smooth. Start with two tablespoons of sour cream and add a third if needed. Refrigerate until serving time.
Heat a cast iron skillet or other non-stick skillet until hot. Add one tablespoon of oil.
Lightly dampen your hands and a 1/4 cup measuring cup. Scoop the mixture using the cup and gently form into a flattened patty. Place in the hot skillet in batches (I did four at a time). Cook until golden and then flip and continue to cook until the second side is golden. Remove from the skillet and repeat until all of the mixture is used.
Serve hot topped with avocado sour cream and reserved scallion greens.
What was I cooking one year ago?: Pad (Pat) Thai
Two years ago?: coconut chocolate chip banana bread
Three?: sweet and sour chicken
4?: egg tart with ramps and wild mushrooms