For meatless Monday this week, I am offering up some delicious little bites that take little time to make. Leftover quinoa is always a treat and can be turned into a brand new dish with flare.
My only regret is that I didn’t double the batch. Crispy on the outside and moist and creamy inside, and gently spiced up along with chilies and herbs, they will be devoured in hardly anytime at all. An ideal appetizer or if preferred, a side dish that is sure to please everyone at the table.
Quinoa Goat Cheese Patties with Parmesan Cheese
- 1/2 cup soft unripened goat cheese
- 1 1/2 cups cooked quinoa (1/2 cup dried)
- 1/3 cup fresh grated Parmesan cheese
- 2 to 3 tablespoons spelt flour or unbleached white flour
- 2 green or red chilies, seeded and finely chopped
- 2 shallots, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne, to taste
- 1 teaspoon dried dill
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon sea salt, or to taste
- fresh cracked black pepper to taste
- 1 large egg, lightly beaten
- 3 tablespoons olive oil
Mash the goat cheese with a potato masher or fork.
In a large bowl, combine the quinoa, cheeses, 2 tablespoons of the flour, chilies, shallots, spices, herbs, salt and pepper, egg and 1 tablespoon of the olive oil. Stir until well combined, adding more flour or oil as needed to achieve a fairly moist mixture that can be shaped into roughly 6 small patties.
Heat the remaining oil in a large non-stick skillet over medium heat. When hot, fry a few patties at a time until golden brown — about 5 minutes each side. Remove and let drain on paper towels.
Yields 6 3-inch cakes