Danny’s Courgette Quinoa Patties
with Minted Yoghurt Sauce
Danny (our accountant/bean counter) has been hitting the gym recently, so he loves to sneak in a bit of extra protein into his diet wherever he can. Recently he’s been spicing things up in the kitchen by mixing high protein pseudo-cereal quinoa with all the freshness of grated courgette and the vibrant colour of turmeric. The end result is a little plate of freshness to brighten up the winter!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
Quinoa
1.5
Courgette
(May contain traces of: Celery)
½
Vegetable Stock Pot
(Contains: Celery, Sulphites)
1
Cherry Tomatoes
2
Salad
⅓
Coriander
1
Garlic Clove
½
Turmeric
2
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1
Greek Style Yoghurt
(Contains: Milk)
2
Mint Leaves
3
Plain Flour
(Contains: Cereals containing gluten)
Not included in your delivery
Olive Oil
Salt
Pepper
Utensils
Instructions
Boil a large pot of water for your quinoa. Grate half of courgette on the large-holed side of a grater. Squeeze out all the water and press between kitchen towel if you have some. Chop the other half of the courgette, the coriander, the mint leaves and finely slice a clove of garlic.
Rinse the quinoa under running water for 1 minute then add to the boiling water. Gently simmer the quinoa with ½ the stock pot for around 15 mins. Test the quinoa for ‘done-ness’ and drain it once it’s soft enough to eat. Tip: Prepare in advance and let it cool down completely for best results
Heat 2 tsp of olive oil in a pan and cook the garlic for 1 minute. Add all the courgettes with a pinch of salt and pepper and cook for 3 mins. Add the quinoa and turmeric and thoroughly mix. Remove from the heat.
Mix in the flour, the fresh coriander, cheese and 1-2 tbsp yoghurt. Tip: Add more or less yoghurt to make sure the patties are not too moist. Let the mixture cool down for about 10 mins. Tip: To cool it down quickly, lay it all out flat on a baking tray and put it in the fridge
Form the mixture into 4 equal sized patties. Tip: Make sure they are compact so they don’t fall apart later
Heat a frying pan on medium heat with 1 tbsp of olive oil. Very gently place the patties in the oil and cook for 3-4 mins on each side until golden.
Whisk the remaining yoghurt with the finely chopped fresh mint leaves. Chop the tomatoes in half and mix with the salad leaves. Dress with a little olive oil and a pinch of salt and pepper. Serve the patties on the salad with the minted yoghurt sauce on top.
