We are home in Brooklyn after a divine getaway to Colorado! It was lovely to visit family and friends, but now we are back to enjoying our little flat in this massive city.
This summer has been simple, steady, and sweet; yesterday, involved cooking and reading, on repeat. I finished the novel by Anthony Doerr, All The Light We Cannot See. A beautiful read.
While we were on vacation, my poor basil plant nearly bit the dusk, but she’s a fighter and has revived with generous sunlight and water.
This week, I’ve been quite aware the fridge was looking scarce. But yesterday, with at least eggs, cheese, and leftover cooked quinoa from the night before, I reached for some fresh basil in my window sill, a bit of almond flour, and things were coming together…
AGED CHEDDAR BASIL QUINOA PATTIES
(**yields 10-12 depending on size)
1/2 cup cooked quinoa
1 cup almond flour
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh chopped basil, (approx 2-4 leaves)
1 tsp fresh minced garlic
2 TBSP olive oil
1 cup shredded white aged cheddar cheese
1/4 cup chopped green onion (approx 2 stalks)
Combine the first 5 ingredients.
Combine the last 5 ingredients.
Combine all 10.. ready!
Heat a large frying pan on the stove, and add a generous splash of oil (coconut or olive oil).
Once it’s hot, form and place your patties. When you form the patties for the griddle, be sure to avoid making them overly thick. I found that the thinner I made them, the finished inside texture was better (thoroughly cooked).
The batter will try to stick to your hands…be prepared to get messy!
These were perfect for lunch, with a side garden salad!
I also think they’d be a lovely appetizer, paired well with a pesto based dipping sauce.
We just never got around to that, they disappeared rather quickly!
from my Tiny Kitchen,