You could serve this hearty dish on New Year's Day for prosperity and good fortune.

Sidney Fry, MS, RD
Recipe by Cooking Light January 2012

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Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
35 mins
total:
1 hr 25 mins
Yield:
Serves 4 (serving size: 1 cup greens, 2 cakes, and 1 1/2 teaspoons nuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare cakes, place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain well. Combine broth and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork.

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  • Combine 1 cup peas and 2 garlic cloves in a food processor; process until peas make a thick paste. Combine pea mixture, remaining 1 cup peas, panko, and the next 6 ingredients (through eggs) in a large bowl. Stir in quinoa. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty.

  • Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add 4 patties; cook 4 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Keep warm.

  • To prepare greens, heat a large Dutch oven over medium heat. Add 2 teaspoons oil; swirl to coat. Add greens, beer, and next 4 ingredients (through 4 garlic cloves); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender, stirring occasionally. Stir in vinegar. Serve with pea cakes; sprinkle with nuts.

Nutrition Facts

344 calories; fat 13.1g; saturated fat 2.1g; mono fat 6.1g; poly fat 3.2g; protein 14g; carbohydrates 42.9g; fiber 10.5g; cholesterol 106mg; iron 4.4mg; sodium 716mg; calcium 383mg.