Kosher for Passover Vegan Patties

Passover Eve Planning

I don't know about you or if you've glanced at the calendar yet, but Seder night is only two weeks away. Did I surprise you? I hope not.

I'm already deep into the planning phase: what am I going to bring with me to the Seder (because there's no way I'm showing up empty-handed).

My kitchen looks like a war room, with sticky notes covering the cabinets, recipe scribbles on the fridge, and my YouTube account constantly suggesting recipe videos (and Netta Barzilai's new song for the Eurovision – which is great fun, but totally unrelated to this post).

Want to know what I've planned so far? I'm sure you're dying to know: so, I thought about tofu patties in a decadent Asian sauce, and Gondi patties (made with chickpea flour) stuffed with mushrooms and salads—but then I was told something that made me fold my hand and start all over again.

The (wonderful) hostess and her family observe the prohibition of eating kitniyot (legumes). Nothing to be done—I had to start from scratch.

So, I ripped the notes off the cabinets and started digging through halakhic rulings to find out what I could prepare that is vegan, healthy, and not from the legume family. Quite a challenge.

I searched, I delved, I asked, and I consulted.

And then I found it! Red quinoa, and I fell head over heels in love.

Red quinoa, besides having an intense and stunning red color, contains (after cooking) 8g of protein, 28mg of calcium, 3mg of iron, and plenty of dietary fiber. It is gluten-free, and since it is botanically considered a seed, it is also Kosher for Passover even for those who do not eat kitniyot. Sensory overload! Quinoa, my love ♥

This recipe for Kosher for Passover vegan patties combines cooked red quinoa, fresh beets, and sweet potato on a bed of cauliflower and Jerusalem artichoke cream.

A festive and perfect dish for Passover Eve or any other celebratory occasion.

Noam Bechar, my favorite nutritionist and fitness instructor, calculated the values per serving for us (so we won't be the "one who does not know how to ask" or, heaven forbid, the "simple one").

Nutritional Values Per Patty:

30 kcal, 4g carbohydrates, 1g protein, 1g fat (0.1g saturated fat), 0.5g dietary fiber

With one (level) tablespoon of cream, an additional:

9 kcal, 0.5g carbohydrates, 0.5g protein, 0.5g fat

Very diet-friendly, rich in calcium, iron, potassium, folate, and magnesium. In short, you can go wild without a care.

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Kosher for Passover Vegan Patties

Vegan patties for Passover with red quinoa and beets

Serving Size 30 patties

Ingredients

For the Patties

• 1 cup red quinoa uncooked
• 1 beet medium, fresh
• 1 sweet potato medium size
• 2 tablespoons ground almonds
• 1 tablespoon oregano chopped
• juice of half a lemon
• 1 teaspoon baking soda
• 1 teaspoon coriander seeds optional - but adds amazing flavor
• 1 clove garlic, crushed

For the Cauliflower Cream

• 1 head of cauliflower medium size
• 1 Jerusalem artichoke root
• 1 tablespoon olive oil
• juice of half a lemon
• 2 cloves garlic

Instructions

1. Cook the cup of red quinoa like rice: Pour the quinoa into a pot (without oil), add 2 cups of water, and bring to a boil.
2. Lower the heat and cook covered for about 20 minutes until the quinoa is soft. Remove from heat and transfer to a bowl.
   
3. Peel the beet and grate it with a coarse grater. Add it to the bowl with the quinoa.
4. Peel the sweet potato and cut into thick slices. Cook in boiling water (or microwave) for up to 15 minutes, until the sweet potato is soft.
5. Using a fork, mash the sweet potato into a purée and add it to the bowl with the quinoa.
   
6. Add the remaining patty ingredients and mix well.
7. With wet hands, form patties from the mixture, pressing firmly so they don't fall apart. Place on a hot skillet (no oil needed) for 2-3 minutes per side. Flip using two forks.
   
8. You can also bake them in the oven at medium heat (170°C) for about 15 minutes.
9. Prepare the cream - the quantity is equivalent to 30 level tablespoons.
10. Fill a large pot with water and bring to a boil.
11. Wash the cauliflower well, remove the leaves, and add to the boiling water.
12. Peel the Jerusalem artichoke and add to the boiling water.
13. Cook the cauliflower and Jerusalem artichoke for 20-30 minutes until completely soft.
14. Drain the water and transfer the vegetables to a food processor.
15. Add the remaining ingredients: garlic, lemon juice, and olive oil, and blend thoroughly.
16. Place one tablespoon of the cream on a plate, top with 3 quinoa patties, and garnish with fresh oregano.
17. So, what shall we drink tonight from all other nights?