Besides using quinoa in salads, I used it to make quinoa patties. I had some cooked kidney beans in the freezer, which I added to these patties. These are super easy to make when the quinoa and beans are pre-cooked. And they’re super delicious too!
Makes 7 patties. Serves 2–3 peeps.
- 1 cup (packed) cooked quinoa
- 1 cup cooked kidney beans (cannellini & black beans would work well too. Used canned if you prefer.)
- 1 carrot, grated
- 1 garlic clove, crushed
- 1/4 cup besan (chickpea) or millet flour
- 3 eggs, lightly beaten
- sea salt, to taste
- coconut oil for pan-frying
- 1 tsp each cumin & coriander seeds roasted and ground
- 1/2 tsp chilli powder
In a bowl, roughly mash the beans to release the starches (this will help with binding the patties), then thoroughly mix all ingredients (except the coconut oil) with the mashed beans.
Heat enough coconut oil to coat the base of a large fry-pan. The oil should not be smoking hot or too tepid — just enough heat so that the patties sizzle gently when they hit the pan. Take about 2 heaped tablespoons of the mix and shape into a pattie. Pan fry on low heat for about 5–6 minutes each side. (Flip gently, they’re a little fragile.)
Depending on the size of your pan, you will need to fry the patties in 2–3 batches. Re-coat the pan with coconut oil after each batch. I also had the lid partly on to keep the heat in the pan, so the patties cooked through.
Enjoy with a huge salad with loads of leafy greens.