I have not posted a recipe in such a long time. This summer has been really busy, in a good way. We have been spending a lot of time outdoors getting the much needed fresh air, Vitamin D, etc. Honestly, I have not been very creative in the kitchen, atleast nothing worth a post. On a few occasions when I did, just did not have the patience to post.
Almost all of summer, I have been cooking only fresh local produce from our local farmer. They have been really kind to us, they were growing Red Edible Amaranth, Okra and tender green beans along with so many other varieties of fresh veggies. I am usually not big on potatoes but there is no match for fresh potatoes. So I end up buying potatoes from our farmer quite often. This recipe was first made at the quicknhealthy kitchen as a quick-fix light dinner. It was made with leftover cooked potatoes and cooked quinoa. It can be served as a snack, or as a light meal, optionally have a serving of veggies, a cup of soup, or a small salad on the side to make it a full meal.
- Quinoa - 1/2 cup (soaked for overnight)
- Potato - 2 (medium)
- Ginger - 1 Tbs (minced)
- Garlic - 1 Tbs (minced)
- Green chilly - 2-3 (minced)
- Garam masala - 1 tsp **
- Amchur - 1 tsp ***
- Turmeric powder - 1/2 tsp
- Sea salt - as per taste
- Virgin coconut oil - for the pan
- Cook drained quinoa with 1 cup of water and let it cool completely.
- Cook potato and cool completely, mash with a fork.
- Add quinoa and mashed potato into a bowl. Add the spices and salt and mix well with.
- Divide the dough into 18-20 equal parts. Make each part into small round and oval patties.
- Drizzle coconut oil on a pan over medium heat. Place the patties on the pans without overcrowding.
- Cook till golden brown on one side. Flip carefully and repeat on the other side.
- Transfer to a plate lined with a kitchen towel or paper towel.
- Serve as is for a filling snack or serve with a soup or salad for a light meal.