Jan

January Recipe: “Broccoli Quinoa fritters with White Bean Puree Arugula Salad"

Broccoli Quinoa Fritters with White Bean Puree Arugula Salad

Prep time; 20 minutes

Cook time; 50 minutes

Total time; 1hr 10 minutes

Serves; 5-6 people

Special equipment needed; food processor, immersion blender, or regular blender

Ingredients;

For white bean puree

2 16 oz can of cannellini white beans
One 16 oz can of butter beans
2 cloves garlic
About 2 Tablespoons of olive oil
One Tablespoon lemon juice
Kosher salt to taste
Black pepper to taste

For the fritters

2 heads of broccoli destemmed and broken into bite sized pieces
¾ cup of dry quinoa
1 ½ cups of water for boiling quinoa
5 eggs
½ cup of shredded sharp cheddar cheese
3 cloves of minced garlic
1 cup of bread crumbs
¼ teaspoon of cayenne pepper
1 tablespoon of kosher salt
½ teaspoon black cracked pepper
Olive oil as needed
One small container of arugula salad greens for serving

Directions;

For the white bean puree

Open all of your cans of beans (the cannellini and butter beans)
Pour the beans with the liquid into a medium saucepan and set on the stove over medium heat
Mince your two cloves of garlic and add to the beans.
Let cook on the stove until the beans are very soft and tender, this should only take about 10-15 minutes.
Once beans are soft, transfer them to a food processor (or blender or immersion blend them in the pan) and add the olive oil, lemon juice, and salt and pepper.
Blend the bean mixture until it has turned into a liquid sauce. (more olive oil may be needed to get the sauce to be the right consistency)
Move the sauce back into the saucepan and leave on the stove covered over very low heat while you work on the fritters

For the Fritters

Preheat the oven to 400 degrees
Start boiling the 1 ½ cups of water and pour the quinoa into the water. Let the quinoa sit on the stove and reduce to a simmer when it starts to boil. The quinoa will take around 25-30 minutes to fully cook.
Now prepare some of the ingredients; break/cut your broccoli into bite size pieces and peel/mince the 3 cloves of garlic
Spread the broccoli onto a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, mix to coat all the broccoli pieces
Place the broccoli in the preheated oven and bake until slightly charred. (about 10-12 minutes)
Take your broccoli out of the oven and transfer to a cutting board. Cut your broccoli pieces into small pieces (around ¼ inch cubes).
Check on your quinoa. Once the quinoa has fully absorbed all of the water, transfer it into a big mixing bowl. Add the broccoli, minced garlic, cayenne pepper, kosher salt, shredded cheddar, bread crumbs, and cracked pepper. Stir to combine.
Now crack the 5 eggs into the mixing bowl and stir to combine.
Now you should be able to form the “broccoli/quinoa” mixture into patties. If your mixture is too dry and crumbly, crack a few more eggs into it. If your mixture is too wet, add some more bread crumbs.
Preheat a large skillet over medium high heat with enough canola oil (or any other high heat oil) to coat the bottom.
When the skillet is hot, start forming the broccoli/quinoa mixture into patties and place them on the skillet. Continue to cook until the underside has browned, then flip and cook until that side has browned.

Platting and eating

Spoon a decent amount of the white bean puree onto your plate.
Now grab a handful of arugula salad and place over the puree. Drizzle your arugula with a little bit of olive oil and sprinkle it with salt and pepper.
Lay your crispy broccoli and quinoa fritters over the arugula greens and enjoy!

Notes;