Friday, 30 November 2012

Quinoa Yam Patties

These didn't really form like I had expected them to. Nor did they taste like I had expected either. That's not to say that they were bad (we wouldn't have eaten them for 3 nights straight if they were bad), they were just different. I had originally decided to make them one morning. It seemed like a great idea (but they seemed to take all day to make, so a bit time consuming to say the least), and I really would have liked them to be ready for lunch, but they weren't. So dinner rolled around and I must admit, dinner time is when I always confirm that I could never be vegetarian. I don't need bacon or sausage for breakfast, or sandwich meat for lunch, but I do think dinner should contain meat. So, I didn't truly enjoy these the first night. But I do have to say, they were quite filling and had some decent flavour going (then again I just ate it by itself on a plate with a bit of thai sauce as we didn't have buns or burger fixings.)

The key thing to remember for this recipe is to let it cool completely in the fridge before trying to form patties. I didn't at first and that's what caused my nightmares. They went together much better the next day after they had sat.

So I guess the main question is, would I make these again? And I would have to say I honestly don't know. I really liked the idea of them, but what I imagined them to taste like, wasn't what they actually tasted like. So, even though they didn't taste bad, it's sometimes hard to overcome something that is different.

I adapted this recipe from In Sock Monkey Slippers. The idea to add the tahini came from Made to Create.

Makes 5 Patties


1 C. Water
1/2 C. Quinoa
1 1/2 C. Yams, shredded (about 1/2 large yam)
1 Egg, beaten
1/4 C. Bread Crumbs
1/4 C. Bran
1 Clove Garlic, minced
1/2 Tsp. Tahini
Olive Oil


~Rinse the quinoa and place into a pot of boiling water (1 C.)
~Simmer on low heat until all the water is gone (times vary depending on brand of quinoa), 10-15 minutes
~Allow quinoa to cool.
~Peel and shred the yam with a cheese grater.
~Place the yam in a piece of paper towel and squeeze out the extra liquids (isn't it an amazing colour??)
~In a large bowl, combine the quinoa, yam, egg, bread crumbs, bran, garlic, tahini, salt and pepper.
~Mix well and then place bowl in refrigerator to cool.
~When cool, form into patties.
~Heat skillet (or grill) and the oil, and cook burgers until they are golden on both sides and crispy.


Never would have thought Yam Juice would be this vibrant and solid of a colour. Just thought I'd share :)

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