I will admit to having 2/3 of a rutabaga sitting in my fridge for a few weeks. Finding a light summer dish to make with rutabaga was no easy feat. It is much more at home in fall/winter foods. But, not only did I find a summer-time dish, it is vegetarian for one daughter and gluten-free for another. And…it was really good!
While making the patties, I had to explain what a rutabaga was for my daughter and her friend. She was happy to learn that they are rich in iron – important for a vegetarian (as well as the family that has been eating vegetarian with her while she is home for the summer).
We had these with some BBQ kale chips – check those out, I will be posting their blog in a few days, but here’s a sneak peak.
Rutabaga and Quinoa Patties
slightly adapted from Mealgarden.com
1 cup quinoa, cooked (1/3 cup dry)
1 cup rutabaga, grated
1/4 cup onion, finely diced
1 clove garlic, minced
1/4 cup scallions, finely chopped
1/4 cup parsley, finely minced (from the garden)
2 eggs, lightly beaten (from Farmer Kim)
1/2 tsp. turmeric
1/2 tsp. salt
1/4 tsp. pepper, freshly ground
2 Tbsp. olive oil
Plain Greek yogurt and fresh, minced scallions or chives for a garnish
Preheat oven to 400 degrees F.
In a large bowl, add cooked quinoa, rutabaga, onion, parsley, scallions, garlic, eggs, turmeric, salt and pepper, stir to combine thoroughly.
Brush a rimmed baking sheet with oil, such as olive or coconut. Using a 1/4 measuring cup, scoop mounds of patty mixture onto baking sheet and flatten patties with the back of a fork to a thickness of 1 inch.
Bake patties for 10 minutes, flip gently to other side, bake for another 10 minutes.
Serve plain or with a garnish of plain yogurt and fresh, minced herbs. Enjoy!
Makes 8 patties, serves 4.