This recipe is has been slightly altered from a recipe found online. These are great for lunch. Prepare the mix ahead of time and stick it in the refrigerator then fry them just before lunch time! My little guy LOVES these tasty patties.
Ingredients
For Quinoa Patties:
2 1/2 cups cooked quinoa, chilled (if quinoa is warm, it doesn’t bind as well)
3 eggs (or egg substitute, Energy Egg Replacer works great.)
1/2 small onion, chopped
1/2 cup red bell pepper, chopped
1 1/4 cups black beans (I have used Taste Adventure Black Beans which I buy through www.clnf.org)
2-3 cloves garlic, minced
1/4 cup cilantro leaves
1 tsp ground cumin
1/4- 1/2 tsp chipotle chili powder or your favorite chili powder
1/2 tsp salt
refined coconut oil (for frying)
2 1/2 cups cooked quinoa, chilled (if quinoa is warm, it doesn’t bind as well)
3 eggs (or egg substitute, Energy Egg Replacer works great.)
1/2 small onion, chopped
1/2 cup red bell pepper, chopped
1 1/4 cups black beans (I have used Taste Adventure Black Beans which I buy through www.clnf.org)
2-3 cloves garlic, minced
1/4 cup cilantro leaves
1 tsp ground cumin
1/4- 1/2 tsp chipotle chili powder or your favorite chili powder
1/2 tsp salt
refined coconut oil (for frying)
For Avocado-Lime Sauce:1 avocado, coarsely chopped
juice from one lime
2 tbsp cilantro
salt and pepper to taste
water to thin
juice from one lime
2 tbsp cilantro
salt and pepper to taste
water to thin
Directions
1. In a food processor add 1 1/2 cups cooked quinoa and ingredients eggs through salt. Combine for 15 seconds or well incorporated.
2. In a medium mixing bowl, add the quinoa-bean mixture along with the remaining 1 cup of cooked quinoa and shredded cheese. Stir to combine and refrigerate for 20 minutes.
3. While quinoa mixture is chilling, prepare avocado sauce. In a blender or food processor, add all ingredients avocado through water, starting with 1/3 cup water and add 1 Tbsp at a time until desired consistency is reached. I added about 1/2 cup for a slightly thick sauce that is spreadable, add more or less to your preference. Set aside.
3. In a large skillet*, heat 1/2 tbsp oil or butter over medium heat (oil is divided since you will be cooking in 2 batches). Meanwhile, form 12 patties about a 1/2 in thick (I used a 1/4 measuring cup to divide mixture up evenly, then slightly flatten). Cook for about 6-9 minutes on each side or until browned and a crust is formed. Using a spatula, carefully flip over and cook an additional 6-9 minutes or until browned. Heat remaining 1/2 Tbsp oil or butter in pan and cook remaining patties for about 6-9 minutes on each side or until golden crust is formed. Serve with avocado sauce and enjoy!
2. In a medium mixing bowl, add the quinoa-bean mixture along with the remaining 1 cup of cooked quinoa and shredded cheese. Stir to combine and refrigerate for 20 minutes.
3. While quinoa mixture is chilling, prepare avocado sauce. In a blender or food processor, add all ingredients avocado through water, starting with 1/3 cup water and add 1 Tbsp at a time until desired consistency is reached. I added about 1/2 cup for a slightly thick sauce that is spreadable, add more or less to your preference. Set aside.
3. In a large skillet*, heat 1/2 tbsp oil or butter over medium heat (oil is divided since you will be cooking in 2 batches). Meanwhile, form 12 patties about a 1/2 in thick (I used a 1/4 measuring cup to divide mixture up evenly, then slightly flatten). Cook for about 6-9 minutes on each side or until browned and a crust is formed. Using a spatula, carefully flip over and cook an additional 6-9 minutes or until browned. Heat remaining 1/2 Tbsp oil or butter in pan and cook remaining patties for about 6-9 minutes on each side or until golden crust is formed. Serve with avocado sauce and enjoy!
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