Asian spiced edamame bean, new potato and quinoa patties
I do get exasperated at points; my eyes fill with foggy grey, disorderly purple, and at the moment I have a stream of lectures to prepare for, a fourth birthday party to plan, a husband in Hong Kong, leaking boiler, new after nursery activities starting up, recipe submissions in two different directions, a cookery class to get ready for…what else, a much needed orange and yellow holiday perhaps? All the while, I have a toddler following me around, chanting question upon question and he does this peculiar thing of asking questions to which he knows the answer already, like, ‘mumma, can you fall inside the craters in the moon’. And if I say, ‘mmm, perhaps’…’but mumma you can’t, there’s no gravity on the moon’.
And then, I have these moments where I remind myself why I haven’t extended his nursery hours beyond mornings. Because as exasperating as it feels, this time is short-lived, so precious and mine and his. Just me and him. And just like that, with some hugs and kisses things were looking green again, as we made these lean, green, nutty and moist patties. They work well with tomato or red pepper sauces, on a crisp salad or even on chaat. I put them in some pitta with some salad with chilli sauce- oof!
for the recipe please visit the new pink soda hub, by JD sports here, where you will find a host of recipes, exercise tips, beauty tips, sportswear for women.
To make approximately 12 patties
300g new potatoes
200g edamame beans
50g quinoa cooked per packet instructions
2 spring onions, finely chopped
1 large red chilli, finely chopped or chilli flakes to taste
1 tsp. toasted cumin seeds
Vegetable oil for crisping the patties
For the Asian sauce
¼ cup soy sauce
¼ cup rice wine vinegar
½ tbsp. of your favourite chilli sauce
1 tsp. minced ginger
- Boil the new potatoes for 7-8 minutes or until soft enough to mash coarsely. You can boil them with the skin on and rub it off once cooked or peel in advance. As the skin on new potatoes is pretty thin, I usually go for the former. Once boiled, drain the potatoes, skin them and then mash coarsely.
- Boil the edamame beans for 3 minutes and then drain them and refresh in cold water.
- Cook the quinoa per packet instructions.
- To make the sauce, combine all of the ingredients and simmer them together for about ten minutes on a low flame. Allow the sauce to cool to a room temperature before adding it to the patty mix.
- Combine the new potatoes, edamame beans and quinoa, and then mix in the spring onions, chilli and cumin seeds. Then add the sauce and mix it all well.
- Forms equal sized patties (approximately 12) and then place them on some baking paper and place them in the fridge for at least a couple of hours.
- When you are ready to serve the patties, heat a non-stick pan and drizzle a little oil onto the base. Cook the patties until they are browned on each side but most importantly use a medium flame to ensure that they are warm all the way through.