Quinoa zucchini patties with a smokey red pepper dip
This recipe is great when you have some leftover potatoes. I would recommend salad potatoes as they bind better but you can use most as long as they are fairly dense after they've been cooked (the ones for mashing won't work). To make my life easier I picked up already cooked red and white quinoa from my local supermarket. If you want to be more green you can make quinoa ahead, then freeze it and defrost it whenever you need it. I do the same with rice and even pasta - it saves me a lot of time and hassle.
I wanted to incorporate quinoa more into my life so I came up with this recipe. It has a good protein content, is healthy but at the same time really tasty. It's perfect for the new year when you feel like you want something filling but promised yourself you will eat healthier. I especially loved the red pepper dip. I made it before with similar ingredients but this version is even better. It has the sweetness of the peppers (make sure you buy good quality ones as the cheap ones won't taste of anything) with a smokey taste, combined with the savoury flavour of tomatoes and the hotness of the tabasco. Try it for yourself.
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These quinoa zucchini patties are healthy and perfect for dinner or as heathy sharers.
Baste them with a little olive oil to bring out the flavour even more before baking them.
Finally a dip you can enjoy without having to worry about overindulging. It's healthy, full of vitamin C, doesn't have to be cooked, contains no sugar (like so many do) and is super delicious.
INGREDIENTS (2 portions):
Quinoa zucchini patties ingredients:
- 1 small onion
- 150g cooked salad potatoes
- 150g cooked quinoa
- 1 grated courgette (zucchini)
- 100g bread crumbs
- 1 heaped tsp salt
- 1 tsp garlic paste
- 1 tsp mixed herbs
- Pepper to taste (optional)
Red pepper dip ingredients:
- 1 red pepper
- 1 medium sized tomato
- 2 tsp tomato paste
- 2 tbsp soy sauce
- A dash of olive oil
- 1 tsp smoked paprika powder
- 1/2 tsp garlic paste
- Some tabasco to taste
Preheat your oven to 180C (360F).
Finely slice an onion and sauté in a bit of oil until soft.
Grate 1 zucchini (courgette).
To a large bowl add 150g of cooked and peeled salad potatoes (salad potatoes are best because they bind well). Mash them up.
Then add the sautéed onion, 150g of cooked quinoa (I used ready cooked one) and the grated zucchini, 1 heaped tsp of salt, 1 tsp garlic paste and some mixed herbs (roughly 1 tsp).
Combine everything with your hands.
Then add 100g of breadcrumbs and combine everything again until you get a dough like consistency. If it's too wet add a some more breadcrumbs.
Form flat patties with your hand (roughly 1 cm thickness) and place on a baking tray lined with either aluminium foil or baking paper.
Baste each patty with some olive oil (optional).
Bake in the oven at 180C (360F) for 25 minutes until golden brown.
To make the red pepper dip chop up 1 red pepper, 1 tomato and add to a blender cup. Then add the rest of the dip ingredients and blend until you get a nice smooth paste. If you want to cut down on oil you could add some pine nuts or cashews instead (adds extra protein) and add a tiny little of bit water.
Serve with a nice refreshing salad and enjoy.
And if you like patties like these then also try my gluten-free savoury millet patties with a vegan sour cream gherkin dip.