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Quinoa and Butternut Patties
What you will need:
  • 15ml Morgenster Extra Virgin Olive Oil
  • 1 onion, finely chopped
  • 375ml quinoa
  • 500ml water
  • 2 medium potatoes, peeled and cubed
  • 250g butternut, peeled and cubed
  • 2 discs of feta, crumbled
  • 15ml harissa paste
  • 250ml chopped fresh coriander
  • 60ml flour
  • salt and pepper
  • 250ml Panko bread crumbs
  • oil, for frying

    How to prepare:
    Heat the oil in a saucepan and fry the onion until soft, 5-10 minutes.
    Stir in the quinoa and water, bring to the boil, cover with the lid, turn down the heat and simmer for 15-20 minutes. Stir occasionally.
    When done, switch off the heat and allow the quinoa to cool in the pot, with the lid on.
    Meanwhile, boil the potatoes and butternut in salted water until soft.
    Drain and return to the pot to the stove over low heat. Stir until most of the moisture has evaporated.
    Mash and add to the quinoa with the feta, harissa, coriander and flour. Season with salt and pepper.
    Form into 12 patties, dip in the bread crumbs and refrigerate for at least an hour.
    Heat some olive oil in a frying pan and fry the patties, in batches, until golden on both sides.

    Recipe supplied by The Star, Angela Day.

    Wine pairing suggestion:
    Henry Kotze, Morgenster Wine Maker suggests pairing our Nu Series Sauvignon Blanc 2014 with this Morgenster Recipe.

    Click here to download the recipe in pdf format.
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