I am crazy about potato patties. I absolutely LOVE burgers and I miss them so much since going gluten free. I used to make potato patties in a burger bun with lettuce, tomatoes, some onion slivers, cheese and ketchup. They used to be amazing! Now I can just have the potato patties. I’ve thought of making a ‘greenwich’ out of them by enveloping the patty with large lettuce leaves. Never got around to trying it.
I realized that since going low FODMAP, my protein intake has been on the low side. I work out a few times a week as well. I am also vegetarian. All of this meant that I needed to up my protein levels. BUT HOW?
The answer is quinoa. This is a fantastic way to increase protein intake. You won’t even taste the difference!
- Boiled potatoes
- Cooked quinoa
- A handful of coriander leaves
- Coriander powder
- Salt to taste
- Olive oil (or any other oil you prefer)
- Additional flavours or herbs you might like
- Simply mix all ingredients, except the oil, in a bowl using your hands. Make sure the potatoes get completely mashed while you’re mixing everything up.
- Roll them into little balls
- Pour some oil into a frying pan and let it heat up
- Place the balls into the frying pan. This is a tip I learned from my grandmother. Without the chickpea flour or bread crumbs holding the potato patties together, they tend to break apart. Once the bottoms of these balls start browning, flatten them with a spatula and let it cook some more. When the bottom has browned and is as crispy as you like, flip the patty and cook the other side. (P.S. Patties made without chickpea flour or bread crumbs take longer to cook.)
- When done cooking, place the patties on kitchen paper towels to absorb some of the excess oil
WHAT YOU CAN ‘CRUMB’ WITH You can use a few things to coat the patties with to hold it together. I used to use almond flour. Gets really nice and crispy but ever since hearing that it’s not ideal to heat up almonds or almond flour, I’ve stopped using it.
- Bread crumbs (GF or regular)
- Chickpea flour
- Almond flour
- Sorghum flour
- A batter made out of ‘moong daal’ or yellow split lentils
I want to try sort of crumbing the patty with cooked quinoa instead of mixing it up. I wonder if that will create some sort of a crust. Has anyone ever tried this? Let me know if you have!
UPDATE: I’ve tried making the patties with some leftover quinoa pilaf. There was a fair amount left over and while mashing up the potato and quinoa together, some quinoa ended up on the outer sides. Formed a nice, crispy crust that minimized breaking!
WHAT TO SERVE WITH
- You can have them plain
- With tomato sauce, ketchup, pesto sauce, cheese, mayonnaise, etc.
- With rice – I sometimes like to have it with plain Indian khichdi, or with ordinary rice that has been drizzled with lemon
- With bread
- In a lettuce wrap
- Drizzle with a little lemon juice