Thursday, July 15, 2010

Vegan quinoa black bean patties on lettuce buns with chili lemon baked french fries

I recently ate at The Mission in Scottsdale. It is not a vegan restaurant, but they were able to tell us which items were vegan. One of those items was their Mission Fries, which are sweet potato and potato fries + lemon + chile + cumin. They were tangy and super delicious! I always love it when the ingredients are listed on the menu because I am a diehard recipe copycat! So, I grabbed a bag of potatoes earlier this week to test my copycat recipe. My fries (which are baked, not fried) were a perfect compliment to my quinoa black bean patties, which I sandwiched between 2 leaves of romaine lettuce. I have also come to realize that my quinoa black bean mixture would make a wonderful vegan bean dip! I could even layer it with vegan sour cream, salsa and some teese cheese....I gotta try that for my next party! My sister who is not vegan always hates when I ask her to try the food I make, but when she does, she usually likes it. So, I ended up making her a patty and fries, as well.

Chili Lemon Baked French Fries (HibbardKitchen original recipe)
Makes 4 servings
3 large potatoes (slice how you like-we make long thin french fries, as they bake quicker)
2 tbsp of fresh lemon juice (adding zest would increase the lemon factor....gonna try this next time)
2 tbsp of olive oil
1/2 tsp chili powder (or to taste)
1/2 tsp cumin (or to taste)
salt to taste

1. Preheat oven to 400 degrees
2. Mix the lemon juice, olive oil, chili powder, cumin and salt in a small bowl
3. Remove skin from potatoes and slice into french fries
4. Place sliced potatoes in large bowl
5. Pour the oil mixture over the potatoes and toss to coat
6. Lightly spray your cookie sheets with oil (we used 2 cookie sheets)
7. Place coated potatoes onto the cookie sheets
8. Bake in oven for 15 minutes, then switch the upper cookie sheet to the bottom rack and the bottom cookie sheet to the top rack. Bake another 15 minutes or until lightly browned and crispy

I presented the fries to my sister like this...I knew she couldn't resist!

The next time I make these, I am going to experiment with ingredients that might help create a firmer patty. I am also going to experiment with making this recipe into a layered bean dip...
Quinoa Black Bean Patties
Makes 6 patties

  • 2 garlic cloves, minced .
  • 1 jalapeno pepper, seeded & sliced .
  • 1/2 tsp ground cumin .
  • 1 c quinoa . (you can use inca red variety or regular quinoa)
  • 1 (14 oz) can black beans, rinsed & drained .
  • 1/2 tsp chili powder .
  • 1/2 c red onions, grated & squeezed dry .
  • 1/4 c fresh cilantro, sliced .
  • 1/3 c dry breadcrumbs .
  • 3 tbsps extra virgin olive oil . (1 for the patty mixture and 2 for the cooking...we just spray the pan, so we only use 1 tbsp of oil to make this recipe)
  • 1/4 tsp fresh ground black pepper .
  • 3/4 tsp salt

  • Step #1 Rinse quinoa under cool water for couple of mins in fine sieve to remove bitterness. (we never do this)
  • Step #2 Put in rice cooker with just over 1 & 1/3 c water & set to cook. (or follow quinoa stove top cooking instructions on your quinoa package)

  • Step #3 Transfer to food processor/blender fitted with metal blade.
  • Step #4 Add beans, garlic, salt, jalapeno, 1 tbsp of oil, onion, cilantro, chili powder, cumin & pepper.
  • Step #5 Puree until smooth. (if the mixture is really soft, you can put in the refrigerator for 30 minutes to an hour to make it easier to handle)
  • Step #6 Form into six 1/2-inch thick patties.
  • Step #7 Place bread crumbs in shallow bowl. (The bread crumbs help the patties hold together while cooking)

  • Step #8 Press patties into crumbs, turning to coat both sides.
  • Step #9 In non-stick skillet, heat remaining oil over medium-high heat. (I use my oil spritzer, so that I am not using the 2 tbsp oil the recipe calls for cooking in)
  • Step #10 Cook patties in batches, turning once, for 8 mins or until browned.
  • Serve with buns or lettuce leaves

No comments:

Post a Comment