Ingredients with Measurements:
- 1 cup cooked quinoa
- 1 cup finely chopped spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1/4 cup milk
- 2 tbsp olive oil
Special equipment needed:
- Large mixing bowl
- Whisk
- Skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine cooked quinoa, chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, chopped Kalamata olives, chopped red onion, and chopped fresh parsley.
2. In a separate bowl, whisk together all-purpose flour, cornmeal, baking powder, salt, and black pepper.
3. Add the dry ingredients to the quinoa mixture and stir until well combined.
4. In a small bowl, whisk together egg and milk. Add to the quinoa mixture and stir until well combined.
5. Heat olive oil in a skillet over medium-high heat.
6. Using a tablespoon, scoop the quinoa mixture and form into small patties.
7. Place the patties in the skillet and cook for 2-3 minutes on each side, or until golden brown.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12-14 patties
Nutritional information:
Calories: 97
Fat: 5g
Carbohydrates: 9g
Protein: 4g
Substitutions for ingredients:
- Spinach can be substituted with kale or Swiss chard.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Sun-dried tomatoes can be substituted with roasted red peppers.
- Kalamata olives can be substituted with black olives.
- Red onion can be substituted with shallots or green onions.
- All-purpose flour can be substituted with gluten-free flour.
- Cornmeal can be substituted with almond flour or coconut flour.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add chopped artichoke hearts or roasted eggplant to the quinoa mixture.
- Substitute quinoa with brown rice or couscous.
- Add chopped nuts, such as almonds or walnuts, to the quinoa mixture.
- Serve with tzatziki sauce or hummus.
Tips and tricks:
- Make sure to cook the quinoa before adding it to the mixture.
- Use a non-stick skillet to prevent the patties from sticking.
- Add more flour if the mixture is too wet, or more milk if the mixture is too dry.
- Make the patties ahead of time and refrigerate until ready to cook.
Storage instructions:
Store leftover patties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover patties in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the patties on a platter with a bowl of dipping sauce in the center.
Garnishes:
Garnish with chopped fresh parsley or a sprinkle of paprika.
Pairings:
Pair with a Greek salad or roasted vegetables.
Suggested side dishes:
Serve with pita bread or a side of rice.
Troubleshooting advice:
If the patties are falling apart, add more flour to the mixture.
Food safety advice:
Make sure to cook the patties to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Stamp and Go is a traditional Jamaican dish made with saltfish and flour. This recipe puts a Mediterranean twist on the classic dish.
Flavor profiles:
This dish is savory and slightly tangy, with a hint of sweetness from the sun-dried tomatoes.
Serving suggestions:
Serve as an appetizer or a light lunch.
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