Quinoa and potato patties with tomato-avocado-salad

Last Saturday was taken part the "Wild herbs and plants" market. And as last year I went and this year I bought, two different cherry tomato plants, asia basilicum, ginger mint plants. And they are still waiting to be planted into pots. 

In fact I could have bought more, but my little rare space stoppt me. 
On Wednesday when I got the afternoon off from work it was raining and no change to plant. 

But I didn't wanted doing nothing and so I went into kitchen preparing a early light dinner. 

As the patties only got the salad as a side and I didn't wanted to eat them dry I prepared a fast Carrot-Tofu-Sauce (very easy), of course you can serve aside what ever you prefer - meat replacer or some vegetables (as leek).

You can also serve this dish as a between dish in a four-dish-menu. The patties also goes very well at a party as a finger food. You see the various of serving of this dish are wide. 

Now enjoy this light and healthy dish how ever you serve it.

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Healthy quinoa and potato patties with tomato-avocado-salad

4 Persons
makes about 15-16 patties

Ingredients quinoa and potato patties :
200 g quinoa (1 cup )
500 ml of water ( 2 cups)
1/2 tsp sea salt
3 medium potatoes , boiled and mashed
a piece of leek , finely chopped (or 1/2 onion)
1 tablespoon ginger, finely chopped
opt. some chili
1 tsp sea salt
pepper
1/2 tbsp cumin whole or the ground
1/2 bunch parsley, finely chopped
Olive oil for frying

Preparation
Bring a pot with water to a boil add salt and the quinoa, reduce heat and let the quinoa simmer until it is soft and all liquid has been absorbed (about 20-25 minutes). Then allow to cool slightly.

In a bowl mix all the ingredients (except the olive oil for frying ) together and season with salt. With wet hands, form patties from the ground and set aside. 
In a pan with olive oil fry the patties brown and crispy on each side for about 4-5 minutes. 

The finished fried quinoa patties can be kept warm in the oven.

Ingredients Tomato - Avocado Salad :
1 cup cherry tomatoes
1 avocado
4 tbsp olive oil
4 teaspoons fresh lemon juice
Sea salt (about 1/ 2 tsp )
a small handful of parsley , finely chopped (about 1 tablespoon )

Preparation
Cut the cherry tomatoes in half or quarters depending on the size, cut the avocado into large pieces and finely chop the parsley. 
Mix well together olive oil, lemon juice and sea salt. Taste and if necessary add a little more salt and pour over the tomatoes and avocado.