Our vegan patty recipe has some special ingredients which pack a punch! Seaweed seasonings, black bean and quinoa infused with seaweed to bring a wonderful umami flavour. Great as a wrap filler, burger patty or a perfect health bowl pairing.
Serves 6
Prep time 20 minutes, cooking time 20 minutes
Ingredients
- 100ml Ceres Organics quinoa
- 200ml water
- 1 vegetable stock cube
- 1 can black beans (drained, rinsed and patted down)
- 1 tbsp extra virgin olive oil
- 2 garlic cloves (minced)
- 1 medium finely chopped red onion
- 2 tbsp tomato paste
- 2 tsp power of three seaweed flakes
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp chilli or garlic kelp
- 1tbsp flour
Directions
- Rinse quinoa, place in a saucepan with water and vegetable stock and boil for about 10 minutes. Cover the pan and reduce heat to medium-low heat, so the liquid simmers. Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it’s cooked.
- Meanwhile, sauté olive oil, the red onion and garlic until it is golden brown and set aside.
- Mash rinsed black beans in a large bowl with a fork, leaving some larger chunks of beans.
- Add the onion and quinoa to the bean mix along with the tomato paste, power of three, cayenne pepper, paprika and chilli kelp. Mix until combined.
- Divide bean mixture into 6 balls, flatten into patties.
- Place patties on a parchment paper lined baking sheet and bake at 180°C for 10 minutes on each side, 20 minutes total.
