Reminiscere Carrot Quinoa Patties

History 

We have covered fasting in depth before, but to briefly provide some historical context, the Lenten fast is intended to bodily reflect the spirit’s penitential attitude. So, while Lent is a time to inwardly reflect on our sin and need of a savior, our outward behaviors match through prayer, giving more money, and fasting. Christians from the beginning have undergone some form of Lent fast, first it was a strict fast for the two days leading up to Easter. Over time the season of Lent developed into 40 days to reflect Jesus’ 40 days of temptation and fasting. This was standard across “the whole world” as St. Athanasius observed in the end of the 4^th century. The specifics of the fast varied from only taking one meal after sundown to having one full meal and two smaller or abstaining from all animal-derived foods to all other sorts of variations.

But two important things stayed the same. The first is that Christians fast to some degree or another (excepting the ill, pregnant, and nursing) and the second is that Sundays were always excluded. Every Sunday is a little Easter, even if they are found within the Lent season. Reminiscere, too, therefore is not a day for fasting but for rejoicing in the salvation of our Lord, even if in a more subdued way.  

Carrot Quinoa Patties

Whatever you might serve on Sunday, we have found it helpful to have a few go-to recipes for when it is time to fast from meats, milk, eggs, etc. To that end, we wanted to give you another one of our favorites that you might enjoy for lunches with a salad or as dinner during Reminiscere week.  

These patties are formed primarily from quinoa which is a protein-rich seed and a popular cornerstone to the fasting diet. We’re sure you will also enjoy the fact that they are easy to customize based on what you have on hand. Add to the mixture other vegetables such as shredded zucchini and simply ensure that the texture appropriate to frying the patties like a burger.

Ingredients

1 cup dry quinoa

4 large eggs

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons dried parsley

1/2 small onion, chopped

3 cloves garlic, minced

1 cup breadcrumbs

1/2 cup finely grated carrot

1 tablespoon olive oil, plus more as needed

Ingredients

1. Cook your quinoa according to package instructions. Take 2 ⅔ cup of cooked quinoa and mix with eggs, salt, pepper, and parsley in a large bowl. Add onion and garlic. Last stir in the bread crumbs and chopped carrot. Let the mixture sit for ~5 minutes to thicken up.
2. Your patty mixture should be able to be easily molded into small discs. The texture is important as you want the mixture moist yet able to hold together. You can add more bread crumbs to firm up the mixture or a teaspoon of water at a time to add moisture (add slowly to avoid going too much in one direction).
3. Heat the oil in a large skillet over medium-low heat, add some of the patties, cover, and cook for 7 to 10 minutes until slightly golden brown. Carefully flip and cook the second sides for just 5 minutes, or until the same color. Add more oil to the skillet between batches, if needed.
4. Serve patties hot or cold and in a variety of dishes. We think they are especially delicious as part of a Greek gyro or salad, as well as crumbled over pasta with marinara, served with sliced avocado or homemade “magic” sauce.