So simple and fast to make yet packed with flavour and nutrients, these quinoa-bean patties are perfect as lunch, dinner or snack. Beans, chickpeas and quinoa combined with herbs and spices make a complete meal.
I’ve been creating quite some vegetarian dishes in the last year. And a lot of them were with quinoa, which happens to be one of the most nutritious and healthiest foods on our planet. Yummy.
Do you like quinoa? I love the tricolore quinoa. Its white, brown and dark little seeds are gorgeous and they give an amazing look to your dishes.
In order to inspire you, I linked some of my favourite quinoa recipes to check out.
- Vegetarian quinoa crust pizza
- Savoury carrot quinoa muesli
- Healthy poached egg over quinoa
- Quinoa avocado salad
- Healthy leek-quinoa bowl
The inspiration for these delicious and healthy patties comes from my beetroot Beluga lentils patties recipe. Also, this is and was a great combination yet different from the usual patty. In order to give some more texture to the patty, mash the beans and chickpeas only roughly, leaving some of them whole.
These patties can seem very fragile when raw. Therefore I used the same trick as with my beetroot Beluga lentils patties. In order to “safely” transfer them from A to B and to flip them into the pan, I used parchment paper. To be exact, a small squared piece of paper for each patty.
I served the quinoa patties on a bed of fresh arugula and some juicy cherry tomatoes drizzled with some sriracha mayo. Just lovely. In addition to that, I also made an easy avocado dip with cottage cheese and basil. I think these patties pair wonderfully with a dip, such as mayo or aioli or any other creamy dip.
Latest vegetarian recipes
- Green pea quinoa patties
- Tomato cottage cheese tulips appetizer
- Sweet potato mango curry
- Pumpkin hash browns
- Roasted carrots polenta
Ingredients for four quinoa-bean patties:
- 90 g quinoa (tricolore, cooked)
- 1 garlic clove (grated)
- half an onion (chopped)
- 150 g kidney beans (roughly mashed)
- 150 g chickpeas (roughly mashed)
- 1 tsp of smoked paprika
- 1 tsp of cayenne pepper
- a pinch of salt
- 80 g sweet corn
- 1 red bell pepper
- 1 egg
- juice of half a lemon
- a handful of chopped coriander
- 2 Tbsp of panko breadcrumbs
- 40 g flour
- olive oil or sunflower oil
To begin, cook the quinoa in a small pot. To the desired amount of quinoa add double the amount of water and bring it to a boil. Then, cover, reduce the heat and let it simmer for 15-20 minutes. Once it gets tender and the water is absorbed, place it aside and allow it to chill.
Meanwhile, clean and grate the garlic, chop the onion and dice the bell pepper fairly fine and chop the coriander. In a medium bowl, add the kidney beans and chickpeas and roughly mash them with a fork.
Once the quinoa is chilled, add it to the beans together with grated garlic, onion, bell pepper, smoked paprika, salt, cayenne pepper, fresh cilantro, corn, one whole egg and lemon juice. Mix well, either with your hand and using a spoon.
Moreover, add the panko breadcrumbs and flour and mix again, until all is combined. Now, divide the mixture into four parts. In order to form a patty, take one part of the mixture, roll it into a ball with your hands and then flat it with your palms to the desired thickness. My quinoa-beans patties were around 2 cm thick and 12 cm in diameter. Lay the patty on your working surface lined with parchment paper and continue with the remaining three. With a knife or scissors cut the parchment paper in order to get a square piece under each patty (they don’t need to be perfect or pretty).
In a large frying pan or skillet, drizzle some olive oil or sunflower oil. Once it gets hot, lift each patty with the help of the parchment paper and gently (close to the pan) flip it in the pan. Cook for about 4 minutes and then carefully flip over. In case the patty loses its shape, simply push the sides back to the patty-form (with a spatula) and cook for another 4 minutes or until golden brown and crispy.
Finally, serve these delicious quinoa-bean patties with some salad and a creamy dip or in a bun. They are a wonderful idea for a nutritious mid-week dinner or lunch, too.
Enjoy!
