Steve and I are not big fans of leftovers. Although, he’s not as picky an eater as me, we are both terrible at eating what’s in the fridge. When we’re hungry, we open the fridge, glance at the leftovers, ignore them, and cook something fresh instead. At our house, leftovers often end up in the trash. But if I can take the leftovers and turn them into a brand new dish, we’ll both happily eat them up. So if my leftovers are in the fridge for a couple of days and neither one of us is showing any interest, I’ll try to turn them into something different.
This was the fate of the Indian Spiced Quinoa I made a few days ago. We both liked it a lot, but the leftovers sat in the fridge for a couple of days. I decided to turn them into little pan fried fritters and serve them with chutney. I have seen many people make leftover quinoa fritters simply by adding egg. Although, I’m sure those are delicious, I wanted to keep it vegan.
I thought about traditional Indian tikki, which is made with boiled potato and I realized potato would make a great binder for the quinoa. It worked out great.
- 2 medium potatoes boiled
- 2 cups Indian Spiced Quinoa leftovers
- 1 1/2 tsp ginger grated
- 1/4 tsp red chili powder
- salt to taste
- 4 tbsp oil
- Grate the boiled potatoes into a medium sized bowl using the small side of the box grater.
- Add the quinoa, ginger, chili powder and salt to the bowl. Mash together using your hands (or a wooden spoon if you prefer) until the mixture is well combined and holds together when squeezed in your fist.
- Take a handful of the mash at a time (I like to use a 1/8 cup measure so that all the tikki come out even) and form into small patties.
- Heat a 12 inch skillet with 2 tbsp oil. When the oil starts to shimmer, carefully add half the patties. Cook about 4 to 5 minutes on each side. Until golden brown. Repeat the process for the second batch.
- Serve with cilantro pea chutney.