For 6-8 patties:
1/2 cup quinoa, soaked for at least 3 hours
1 med. sweet potato, peeled and cubed for faster cooking
1 small zucchini/summer squash, cubed (abt 1/2 cup)
make sure the amount of sweet potato is always bigger than squash
1/3rd cup breadcrumbs (I crumble soup crackers)
1 tsp cumin
2 garlic cloves, minced
1 Tbs egg replacer for one egg (f.e. Bob’s red Mill)
3 Tbs flat leaf parsley, chopped
For the sauce;
4 Tbs veg mayonnaise (f.e. Vegenaise)
1/2 – 1 tsp red hot sauce depending on intensity
Boil the peeled and cubed sweet potato until soft, drain water and let sit to cool down.
Boil the soaked quinoa for abt. 10 mins covered with water, then drain extra water, let sit to well and cool.
-> Although it sounds like a great idea to cook the grain with the potatoes, I cannot recommend this. Quinoa cooks much faster and will turn into mush by the time your potatoes become mashable.
Mash the sweet potatoes and blend with the quinoa. Add the cubed zucchini squash and all other ingredients and blend well. Add more spices to taste if necessary. Divide the blend into portions and form patties.
Heat oil in a pan and cook the patties until golden brown. If the patties are wet, hard to form or stick to the pan, the mix is probably too wet, that happened to me before. Just line a baking sheet with parchment paper, dap patty portions on it and cook at 350-375F for abt. 20 minutes. Add some broiler time for more tan. Cool slightly to firm the hot patties.
Blend above sauce ingredients and serve with the patties and a dusting of paprika powder. ©2012Sabineart.com