Thanks to my friend Laura for sharing it with me.
I think the original source's writer describes it humorously and perfectly, so I will just link you there:
How Sweet Eats: Crispy Quinoa Sliders
I quite enjoy her post. And for reference, recipe below:
Crispy Quinoa Sliders
YIELD: MAKES 12 SLIDERS (BUT ALSO DEPENDS ON THE SIZE OF YOUR BUNS)
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES
ingredients:
1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese
1/4 cup panko bread crumbs
1/2 cup chopped carrots
2 green onions, thinly sliced
2 garlic cloves, minced
1 large egg + 1 egg white, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping
1/2 cup chipotle mayo, for topping
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese
1/4 cup panko bread crumbs
1/2 cup chopped carrots
2 green onions, thinly sliced
2 garlic cloves, minced
1 large egg + 1 egg white, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping
1/2 cup chipotle mayo, for topping
directions:
Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.
While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have. <- this will differ!
Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado chipotle mayo!
My notes:
-I've said before that for most recipes, cheese is interchangeable, and it's true that I usually use cheddar for this recipe because it's what I have on hand, but the couple of times I've use provolone, I do think it tastes better.
-If you forget or don't have the green onions, it'll still be good.
-I don't use slider buns (or even make them slider size). Just whatever buns I have. We like those thin ones you can get at Costco, multi-grain.
-I have never used the chipotle mayo. And just those two words together make me shudder a little.
-For condiments and toppings I just do ketchup or even just the avocado is enough. We like to top these the way you top any burger - lettuce, spinach, pickles, etc.
-Sometimes they don't form patties very well, but as the original blogger explained, they're so good and versatile, I don't think it matters. I can eat this stuff plain with a fork or spoon.
-This freezes excellently. I freeze the leftovers and when it comes time, I just thaw it and cook it on the stove in one giant pile of mush (instead of trying to form patties) and then scoop some out to put in a sandwich.
-Depending on how you cook them, they may or may not be crispy. I cook them slowly on a medium heat and that helps them keep a patty shape. My hubby cooks them at higher heat to get it done faster, which leads to an awesomely crispy outside, but then they kind of crumble and don't stay in a patty form very well. Just play around with it. No matter its shape, it'll taste good.
Homemade Fries
Our Best Bites (what? I never reference them) has recipes for regular fries and sweet potato fries. I usually do some sort of combination of both. If you want the actual recipes, here they are:
What I do:
Slice up some potatoes and sweet potatoes and toss them with some olive oil, cumin, oregano, coriander, parsley, salt, and pepper; then bake them on a cookie sheet at 425 for however long it takes.
My favorite part is that they are delicious and taste like french fries, but they are healthy. And my toddler loves them.
Slice up some potatoes and sweet potatoes and toss them with some olive oil, cumin, oregano, coriander, parsley, salt, and pepper; then bake them on a cookie sheet at 425 for however long it takes.
Fry Sauce:
This is probably the hardest part of this whole thing. Mix up ketchup and mayo together and then get dipping.
I know, I know...I ask too much.
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