Quinoa is a grain-like seed that is mainly grown in the northern regions of South America. It is known for its high protein content and is considered to be a source of complete protein. Quinoa has a coating of bitter-tasting saponins. Although, the grains are processed to remove these coatings, it is recommended that you wash them thoroughly to get rid of any bitter taste that may otherwise spoil the dish. Quinoa is first roasted until it gives out a nutty aroma after which it is washed before cooking. Here, I have added crumbled tofu to make the patties tastier. Although it is optional, addition of tofu or paneer acts like a good binding agent and helps to form patties without causing any breakage.
Roasted Qunioa Patties (Cutlet/Tikki)
(Makes 13 patties)
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients
1/2 cup quinoa
1/4 cup crumbled tofu or paneer (optional)
1 medium sized potato, boiled and mashed
1/2 medium sized onion, finely chopped
1 tsp minced garlic
1 tsp minced ginger
1 tbsp cilantro, finely chopped
1 tbsp + 1 tsp oil
1/2 tsp cumin/jeera
1/4 tsp garam masala powder
A pinch of asafoetida/hing
1/4 tsp red chili powder
1/4 tsp turmeric powder
Salt to taste
2 tbsp roasted semolina/rava
Method
To cook quinoa
Dry roast quinoa in a pan on medium heat until they sputter. Thoroughly wash the roasted quinoa in water. Heat 3/4 cup water in a saucepan. Add in the washed quinoa, 1/4 tsp salt and let it boil. When the water starts boiling, reduce heat to sim and let quinoa cook under a lid. After about 15-20 minutes, when quinoa fluffs up and appears translucent, turn off heat. Keep the pan covered until you are ready to use the quinoa, else they dry up pretty quickly.
For the cutlet/pattie
Heat 1 tsp oil in a wok. Add in the cumin and asafoetida. When cumin starts browning, add in ginger and garlic and fry until they turn light brown. Now add in the chopped onions and fry until they turn translucent. Add turmeric powder, red chili powder, garam masala, and cilantro and fry until the raw smell disappears.
In a bowl, mix cooked quinoa with mashed potatoes, crumbled tofu/paneer and the onion masala. Adjust salt at this stage. Make patties that are about 2″ big and 1/2″ deep. Roll the cakes over semolina and roast them on a pan on medium heat. Spray oil to prevent them from sticking to the pan.
Serve hot with mint chutney or tomato ketchup.
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