We recently went on vacation and I had the most amazing veggie patties for lunch, two days in a row at Pelican Brewery. This recipe is my attempt to recreate that meal while packing it full of nutritional goodness. The Tasteful Selections potatoes provide a great creamy base for this versatile, vegetarian patty. I've previously showcased Tasteful Selection potatoes in my Pesto Potato Salad recipe.
Potato Quinoa Chickpea Patties
Ingredients (6 servings)
Potato Patty Ingredients
- 24 ounces of Tasteful Selections Potatoes, 1-bite potatoes
- ½ cup dry quinoa
- 1 cup water
- 1 16-oz can of Garbanzo Beans, drained and rinsed
- 2 teaspoons fresh rosemary, chopped
- 2 garlic cloves, pressed
- 1 teaspoon ground cumin
- 2 eggs
- ½ cup parmesan cheese, grated
- ¾ cup flour
- Salt and Pepper to taste
- Salad mix
- 1 Tbsp. Dijon mustard
- 3 Tbsp. champagne vinegar
- ½ tsp. fine sea salt
- 5 Tbsp. olive oil
- Boil the potatoes for 20 minutes, until fork tender. Let cool.
- Prepare the quinoa: Bring 1 cup water to a boil in a saucepan before adding the quinoa and reducing the heat to low. Simmer for approximately 20 minutes.
- Combine the potatoes, garbanzo beans, rosemary, garlic, cumin, eggs and parmesan cheese in the food processor. Process until smooth.
- Fold in the cooked quinoa and flour. Allow to sit for 30 minutes.
- Heat up a griddle or a fry pan.
- Using a cookie batter scoop, scoop out the potato batter and cook for approximately 4 minutes each side, until golden brown.
- Make the dressing by combining all ingredients in a jar and shaking.
- Assemble the salad mix and top with the potato patties. Drizzle dressing over the top and serve warm.
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Disclosure: This is post is proudly sponsored by Tasteful Selections. I have been paid for this post and given free product in exchange for my recipe and thoughts. All opinions are my own. Thank you for your support!