SQUASH, GREENS + QUINOA FRITTERS
Here we go, friends. We’re getting towards the end of the parties and big meals and peppermint chocolate goodies and traffic to and from the mall and whipping cream and exhausted looking delivery people. Curran and I made sandwiches today to set out for them which is probably way overdue because we order a lot of things online. I actually thought of leaving these delicious fritters but there wasn’t a single one left over and I already think the UPS guys isn’t sure about us, who knows what judgements I’m securing when I offer him a cold, leftover fritter. Everyone loves a PB+J.
I’m also doing my gift baking for neighbors and family from Anna Jones second book, A Modern Way to Cook. I’m going to try her salted almond butter chocolate bars and carrot cake granola bars that sound just perfect if I can get them past the hungry hands around here. Anna offers incredibly simple vegetarian recipes and the chapters are broken down into 20, 30, 40 minute sections (which I suppose is relative to the cook but I think you’ll get in the ballpark). She has the kindest way of writing and gives you a confidence that you should just trust yourself. I think that’s what I love about English cooks, they don’t usually fuss over measurements and I think that’s refreshing.
SQUASH, GREENS + QUINOA FRITTERS // Makes about 10
Recipe adapted from A Modern Way to Cook by Anna Jones
I tried to add a few notes to help below for those that need more specific measurements though I believe this recipe will be forgiving either way as long as there are enough eggs to bind it all. These are gluten free and very delicate so use a gentle hand and patience when flipping them – you want to get the spatula completely under them before flipping. If you are short on time, using your favorite hummus or tzatziki would be a great substitute for the yogurt sauce though it just takes a moment.
1 cup uncooked or 2 cups cooked quinoa
a 14oz piece of butternut squash (about half of an average sized one), grated on a large box hole grater or in your food processor with the grater blade
4 medium eggs
one small bunch of green onions
5 ounces fresh greens (kale, spinach or the like), chopped
2/3 cup rolled oats
3/4 tsp. ground cumin
1/4 tsp. cayenne
sea salt and fresh ground pepper
7 ounces feta cheese (nearly a cup), crumbled
1 unwaxed lemon
handful of chopped parsley and cilantro
oil, for cooking
// yogurt sauce //
1 cup plain, full fat, greek yogurt
1 tsp. sumac or dried chile
* I added in a grated garlic clove and some chopped cilantro and parsley here
// to serve //
1 english cucumber, sliced super thin
soft salad greens
If you are cooking the quinoa, rinse it well, then add it to a pot with 1 3/4 cup water. Bring it to a gentle boil, turn it down to a simmer and cover and cook for 12 minutes until most of the water has been absorbed. In the last few minutes, add the shredded squash on top and let it steam on top to soften but not get mushy. This takes about 5 minutes. Stir it around, leave the cover ajar for it to cool (This is a great step to do the night before. It cools overnight and makes for quick work of the recipe the following day).
Beat the eggs in a large mixing bowl. Add the green onions, greens, oats, cumin, cayenne and a few generous pinches of salt and pepper. Stir to mix. Add the feta, zest of the lemon, the herbs and the cooled quinoa/squash mixture. Mix everything together and set to chill in the fridge while you “get on with another couple jobs” (love that line!).
For the sauce, stir together the yogurt, juice of half the lemon, pinch of salt and sumac. Add some finely chopped cilantro and parsley, if you wish. Gather your cucumber, tomato and olives, if using.
In a large pan over medium heat, warm a thin layer of olive or grapeseed oil. Remove the quinoa mixture and gently form patties about 3/4″ thick and fry them in the oil, about 5 minutes per side until golden brown (I did an extra minute, covered, at the end just to make sure the centers were set).