Quinoa Corn Patties with Cool & Creamy Onion Dip

Print Friendly

Corn is amazing this time of year…so sweet and fresh!  It’s definitely one of my favorite sides for any grilled meal.  What to do with a small amount of leftover corn?  I like to add it to salads, make it into corn chowder, or turn it into croquettes like I did in this recipe.

I served these quinoa corn patties with a cool and creamy onion dip.  A combo of Greek yogurt and sour cream give the dip a nice refreshing tang, and two different kinds of onion add great flavor and provide the perfect contrast to the corn’s sweetness.

If Your Corn Isn’t Precooked:  No problem!  Just sauté it along with the onion.

Quinoa Corn Patties with Cool & Creamy Onion Dip

Yields 4 patties

Quinoa Corn Patties:

1/4 cup uncooked quinoa

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup cooked corn kernels (about 1 medium-large cob)

2 large eggs, beaten

2 tablespoons minced fresh parsley or chives

4-6 tablespoons breadcrumbs

1/2 teaspoon salt

1/8 teaspoon pepper

Canola oil, for shallow frying

Soak the quinoa in cold water for 15 minutes; strain through a fine mesh sieve, then thoroughly rinse under cold running water.  Heat the olive oil in a medium lidded saucepan over medium heat; add the onion and sauté until softened and starting to turn golden, about 5 to 7 minutes.  Add the garlic and sauté 1 minute more. 

Add the rinsed quinoa, 1/2 cup warm water, salt, and pepper.  Turn the heat up to high and bring up to a boil; once boiling, give it a stir, cover the saucepan, and turn heat down to a gentle simmer.  Cook 14 minutes, then turn heat off and let sit with the lid on for 5 minutes before fluffing with a fork.  Cool slightly, then transfer to a medium bowl and stir in the corn, eggs, and parsley.  Stir in 4 tablespoons of breadcrumbs, then add 1 to 2 tablespoons more as needed so they hold their shape.

Form the mixture into 4 patties.  Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat.  Add the patties and fry until golden brown on both sides, about 2 to 3 minutes per side.  Transfer to a paper towel-lined plate to drain any excess oil.

Cool & Creamy Onion Dip:

1/4 cup Greek yogurt

1/4 cup sour cream

1/2 small onion, minced

1 tablespoon minced fresh chives

1/4 teaspoon smoked sweet paprika

1/4 teaspoon salt

Pinch pepper

Stir together all ingredients; store refrigerated until serving.



Tags: , , , , ,

49 comments to Quinoa Corn Patties with Cool & Creamy Onion Dip

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

*

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

Enter your email address:

Categories

Archives

Languages

My Cookbook: On Sale Now

My E-Books: On Sale Now

Add to Cart