Quinoa, Black Lentil & Paneer Patties

I am not a milk drinker. I use milk and milk products in other ways but, other than the occasional glass of home cultured buttermilk, I don’t use milk for drinking.

When I was a child in India we sometimes purchased milk from the milkman (doodh wala) who delivered watered-down cow’s milk on his bicycle. Other times we had buffalo milk, which was also watered-down, delivered to the house. (Doodh walas are famous for adding water to the milk. I just saw this funny video clip on YouTube: https://www.bing.com/videos/search?q=doodh+wala+aya+hai&view=detail&mid=0F6316B482CCAC61FDF70F6316B482CCAC61FDF7&FORM=VIRE). When we got tired of trying unsuccessfully to obtain undiluted milk we switched to powdered skim milk. It is probably because of all the switching back and forth that I never developed a taste for any kind of milk.

We bought more milk than usual this week so I could ferment a new batch of cultured buttermilk. This morning I used some of the milk to make paneer to use in a dish I was planning to make.

I heated a pot of milk to about 195ºF and added the juice of a lemon to make it curdle.

I strained the curdled milk in a sieve lined with cheesecloth.


Normally when making paneer I press the curds for a few hours to form a solid chunk of cheese, but this time I skipped that step since I was going to use them right away as an ingredient in patties.

I used my ebelskiver pan to make round patties. I like to use a spoon for adding oil to the pan because it is easier to control the amount drop by drop.

croquettes (3).jpg

The ingredients for the patties were:

  • freshly made cottage cheese (paneer)
  • leftover cooked quinoa
  • leftover cooked beluga lentils (black lentils)
  • red onion
  • eggs
  • leftover creamed spinach
  • chopped green finger chilis
  • almond flour
  • salt


Quinoa is granular by nature and resists binding to itself or other ingredients, which is why I used two eggs. Three eggs would have been better. I used almond flour to dry up my mixture and it is not known for any glutinous qualities either. As a result these patties were quite difficult to hold together, but with care and patience I managed to bring them to completion. When turning these I carefully rolled them, sometimes just a quarter turn at a time.

The round patties were served with cultured probiotic salsa, cultured buttermilk dressing and ketchup.



Because of the difficulty holding the patties together I baked the rest of the mix as a loaf at 375ºF for 45 minutes.



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