Caprese Quinoa Patties with Balsamic Ricotta Sauce
Lightly fried quinoa patties, packed with a punch of flavor and drizzled with a topping of Balsamic Ricotta sauce.
Servings: 4to 6 servings
For the patties:
1/2red onion, finely diced
1/4teaspoonground black pepper
3/4cupPanko bread crumbs
1/4cupRicotta(low-fat is fine)
2ouncescrumbled Feta cheese
3large eggs, lightly beaten
2-3Tablespoonsolive oil, for frying
For the sauce and toppings:
1/2cupRicotta(low-fat is fine)
2plum tomatoes, seeded and diced
In a medium sauce pan, bring 2 cups of water to a rapid boil. Add the quinoa and stir. Cover then reduce heat to low and let cook for 15 minutes (do not remove the cover during this time). After 15 minutes, remove from the heat and take off the cover. Let stand for 2 minutes, then fluff with fork. Transfer to a large mixing bowl.
Add the onion, salt, pepper and bread crumbs to the mixing bowl and stir to combine with the cooked quinoa. Stir in the 1/4 cup Ricotta, 1 teaspoon balsamic vinegar and Feta cheese, then mix in the lightly beaten eggs. Using your hands, shape into 8 to 12 patties (depending how large you make them).
Heat 1 Tablespoon of the olive oil in a large skillet. Cook 4-5 patties at a time for 5 to 7 minutes on each side, until browned and cook through. Remove and transfer to a paper towel lined plate, then cook remaining patties.
To make the sauce, combine the 1/2 cup Ricotta with the 2 Tablespoons balsamic vinegar until smooth. Serve the cooked patties individually topped with the diced tomatoes and drizzled with the Balsamic Ricotta sauce.