✳️ This recipe is great to use leftover cooked quinoa and vegetables. Add in any chopped fresh herbs, a spoonful of pesto or harissa if you have it to hand. You can also add in spices to taste at the onion frying stage.
The galettes can be prepared ahead of time, ready to fry just before eating. They also keep well in the fridge once cooked and can be eaten cold as great for lunch boxes.
They can be reheated in an oven or microwave.
Finally if you are cooking for a gluten free friend or family member, just substitute GF breadcrumbs or instead, use GF oats that you have whizzed up to a floury crumb in the blender.
❇️ Whether you call them galettes, burgers or cakes, they are infinitely variable, more nutritious than anything similar you can buy, and a delicious addition to your anti food waste repertoire.
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➡️ Makes about 6 galettes, to serve 2-3
1 tbsp olive oil or butter, plus extra for frying
1/2 medium onion* finely chopped
1 clove garlic, finely chopped chopped
150g leftover cooked quinoa (weight once cooked) - about 1 cup
2 medium eggs, beaten
pinch sea salt
freshly milled pepper
25-50g freshly grated cheese (any)
50g stale bread, made into breadcrumbs
leftover cooked vegetables, chopped (broccoli, mushrooms, cauliflower, kale, butternut etc)
OR 1 grated raw courgette or carrot
chopped herbs - parsley/basil/thyme**
✳️ to serve: avocado/mayonnaise/fromage blanc mixed with chopped fresh herbs
Heat the olive oil in a frying pan, then fry the onion and garlic gently until golden.
Set aside the fried onion to cool slightly.
Meanwhile in a large bowl, mix together the quinoa, eggs, seasoning, cheese and breadcrumbs.
Set aside for about 10 mins for the breadcrumbs to soak up the egg.
Add the cooled fried onion, along with any chopped veggies and herbs you are using.
The mixture will be quite wet, but it will firm up on cooking.
Heat the oil in a clean frying pan over medium heat. Divide the mixture into 6. Add to the pan and shape into a thick disc. Fry for about 5 mins or until browned.
Flip the galettes carefully and then cook another 5 mins on the second side, or until browned.
Keep the patties warm in a low oven while you cook the rest of the batch.
Serve hot, perhaps with avocado, or mayonnaise, or fromage blanc with mixed fresh herbs.
- or 2-3 spring onions, chopped ** or 1 tbsp pesto, 1-2 tsp harissa to taste *** or more or less - children love mini ones!
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