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Aegean Style Quinoa Patties with Mushroom Sauce

Name: Aegean Style Quinoa Patties with Mushroom Sauce
Total time: 35 min
Yield: 4 servings
Ingredients: 8 tablespoon cooked quinoa; 1 piece egg; 1 tablespoon chickpea flour; 2 tablespoon whole wheat breadcrumbs; 1 piece shallot; 1 handful caper pickles; 10 piece green olive; 4 slice sun-dried tomato; 1 tablespoon tomato puree; 1 clove garlic; 0.5 tablespoon extra virgin olive oil; 1 pinch black pepper; 1 piece portobello mushroom; 1 tablespoon rye flour; 0.5 cup water; 4 tablespoon soy milk

Duration

35 min

Servings

For 4 People

Difficulty

medium

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Aegean Style Quinoa Patties with Mushroom Sauce

Ingredients

Servings:

8 tablespoon cooked quinoa
1 piece egg
1 tablespoon chickpea flour
2 tablespoon whole wheat breadcrumbs
1 piece shallot
1 handful caper pickles
10 piece green olive
4 slice sun-dried tomato
1 tablespoon tomato puree
1 clove garlic
0.5 tablespoon extra virgin olive oil
1 pinch black pepper
1 piece portobello mushroom
1 tablespoon rye flour
0.5 cup water
4 tablespoon soy milk

Step-by-Step Preparation

Speed:1x

After washing and draining the quinoa with plenty of water, sauté it in a small pot with a small amount of olive oil over medium heat for 2-3 minutes. Add enough water or vegetable broth to exceed the volume by 2 times, cover, and cook over low heat until the liquid is absorbed, then transfer to a bowl to cool.

In a large mixing bowl, combine the boiled and cooled quinoa, the egg, the chickpea flour, and the whole wheat breadcrumbs and knead them together. Let the prepared mixture rest in the refrigerator for approximately 30 minutes to bind the consistency and make shaping easier.

For the Aegean filling; sauté the shallots chopped into small cubes with a little olive oil in a non-stick pan. Then add the coarsely chopped capers, olives, and sun-dried tomatoes and toss over high heat for 1 minute. Add the tomato puree, cook for 1 more minute, then remove from the heat and let it cool.

Break off walnut-sized pieces from the rested quinoa mixture and roll them. Create a hollow in the center with your fingers and carefully close the meatballs by placing 1 teaspoon of the prepared Aegean filling inside.

Heat a lightly oiled non-stick pan. Cook the prepared stuffed meatballs on both sides for 6 minutes each over medium heat until the bottom parts do not stick to the pan and turn slightly golden with a crispy crust.

For the mushroom sauce; sauté the thinly sliced mushrooms in a separate pan with a little olive oil without adding salt. Set aside 1 tablespoon of the sautéed mushrooms to garnish the top.

In a small pot, lightly sauté the rye flour with 1/2 tablespoon of olive oil. When the flour becomes fragrant, slowly add the cold water and soy milk, and let it boil while stirring constantly with a whisk.

When the sauce begins to thicken, add the other mushrooms (except for the ones set aside) to the sauce and cook over low heat for approximately 5 minutes. Blend the sauce with a hand blender to achieve a smooth texture.

Pour 1 ladle of the prepared thick mushroom sauce onto the bottom of a large plate. Place the hot meatballs on top and serve by adding the sautéed mushroom slices set aside earlier.

Chef's Tips

Be sure to soak and wash the quinoa in water for several hours before cooking; this removes the natural soapy components from its structure and makes it easier to digest.
Lightly moisten your hands while shaping the meatball mixture to prevent the ingredients from sticking to your hands and to make it easier to close the filling.

Alternative & Optional Ingredients

To obtain a vegan recipe, you can use 2 tablespoons of chia seeds gelled in 4 tablespoons of water instead of eggs.
If rye flour is unavailable, you can also use whole wheat flour to thicken the consistency of the sauce.

Gourmet Recommendations

To add depth and a delicate acidity to the mushroom sauce, you can add a few drops of high-quality balsamic vinegar just before taking the sauce off the heat.
To enrich the base during the serving stage, you can sprinkle finely chopped fresh basil leaves on the edge of the plate.

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Nutrition Facts

Per Serving

Calories185 kcal

Protein7 g

Carbohydrates22 g

Fat7 g

Fiber 4 g

Sugar 3 g

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Main Course

Aegean Style Quinoa Patties with Mushroom Sauce

Duration

35 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp