• Squash Blossom and Quinoa Patties

    August 18, 2017

    Heat and sun have been the theme this Portland summer. I don’t often get to say this, but we are riding a record-long stretch of sunny days — 57 blessed days without rain. This is to match our equally long and far less enjoyable record long stretch of rainy days this spring. The garden responded to the weather favorably with another bumper crop of zucchini, pumpkin, and winter squashes. This meant a ridiculous amount of blossoms to harvest this summer. For the most part, I ignored the zucchini and just snatched the blossoms for frying. My pumpkins are the best thing in this year’s garden. Perfectly formed orange orbs that will make for perfect pumpkin stuffing!

    When frying the blossoms lost their luster (what?) I wanted to use these tender cantaloupe-colored leaves in some other way, so I swapped them for cubed zucchini in these quick quinoa patties from Homemade Summer. Thoroughly clean, de-stem and remove stamens before using. Handle with care, and if you want to stretch them for a few days, wrap the freshly washed blossoms in paper towels and store in a tupperware or glass container in the refrigerator.

     

    Squash Blossom Quinoa Patties

    Makes 10 patties

    Ingredients
    1 cup cooked quinoa
    1 cup chives, chopped
    1 cup parsley, chopped
    2 eggs
    2 cloves garlic, slivered
    1-2 shallots sliced thinly
    6-8 squash blossoms, cut into ribbons
    ¾ cup corn (fresh off the cob or frozen)
    ¾ cup shredded cheddar or Monterey jack cheese
    ¾ cup gluten-free bread crumbs
    sea salt, pepper
    1 tsp paprika
    1 T chili powder
    1/2 tsp baking powder

     

    1. Mix together quinoa, chives, parsley, garlic, shallots, squash blossoms, corn and cheese. Stir in eggs, breadcrumbs, baking powder and seasonings. Let the mixture sit for at least 10 minutes, so the bread crumbs absorb some moisture and the patties will be easier to form.
    2. Form patties using an ice cream scoop or big spoon.
    3. Heat a generous pool of olive oil in a skillet to medium heat. Fry patties until brown and crisped, and then turn over. Cook about 10 minutes on each side.

     

    Notes:

    • Use any cheese you have in your refrigerator. Feta works as would a soft goat cheese.
    • These keep well in the refrigerator for a few days. You can also freeze them.
    • Serve with a little hot sauce or a dollop of creme fraiche (I say that about everything).
    • No g-free breadcrumbs hanging around? I subbed polenta and it made a crunchy, crispy shell. Perfect.

     

    Getting some sun.

    Nasturtium blooms for a little contrast.