1 c. Quinoa
½ pint Portabella Mushrooms, chopped
1 medium Onion, chopped
3 Garlic cloves, finely chopped
4 sprigs Thyme, stemmed and chopped
2 Tbsp. Flour
Season Salt (to taste)
4 Tbsp. Grapeseed Oil (separated)
Peel and cut potatoes into 2 inch cubes. Boil in salted water until easily pierced with a knife. Using a potato masher, food mill or ricer, mash potatoes until smooth and transfer to a bowl.
Following package directions, cook quinoa in a pan and fluff with fork. Transfer to the bowl with the potatoes.
In a saucepan, heat oil over medium heat. Add onion and mushrooms. Cook until the onion becomes translucent and the mushrooms begin to release their juices (10 minutes). Add thyme and garlic and stir to combine. Cook for an additional 5 minutes. Remove from pan and add to the quinoa and potato mix.
Sprinkle flour and season salt over mixture and stir well to combine all ingredients. Mixture should be fairly dense and stiff enough to hold a sphere shape without falling apart. Using your hands to roll small amounts into balls, flatten the mixture with the palms of your hands to form the patties and set aside. Repeat this process until all of the mixture is gone.
Heat 1 Tbsp. of oil in a nonstick skillet over medium heat. Add the quinoa patties and lightly fry until the edges begin to brown. Gently flip the patties to brown the other side. Once browned, remove from pan to a paper towel-lined plate. Repeat until all patties are cooked. Serve.
Serving suggestions: Serve as a main dish with your choice of greens and vegetables, top with sauces or marinades, or as a side dish to a fish fillet.
Chef’s Note: If your patties break apart in the pan, add more flour to stiffen the mixture
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