Vegan Quinoa and Kidney Bean Veggie Patties
Delicious quinoa patties made with carrots, sweet potatoes and kidney beans. Spiced with 4-spice and served with apple sauce.
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Servings: 8 large patties
Ingredients
- 1 onion
- 3-4 g carrots (approx. 250 g)
- 1 small sweet potato (approx. 150 g)
- Olive oil
- 150 g quinoa
- 500 ml hot water
- 1 can kidney beans (approx. 250 net drained weight)
- 100 g ground almonds or grind whole almonds in a small blender
- 1 teaspoon 4 spice optional
- 1 pinch of salt and pepper
Optional
- Apple sauce for serving
Instructions
- Peel and dice the onion. Peel the carrots and the sweet potato and cut them in 1-cm large pieces.
- Heat a pot with olive oil. When hot, sauté the onion until translucent.
- Add the carrots and the sweet potatoes and sauté for 5 minutes.
- Add the quinoa and cover with water. Cook 20 minutes with the lid on over medium heat.
- Drain the kidney beans and them to the pot. Cook for 15 minutes without the lid.
- Mash with a potato masher. Add the ground almonds, the 4 spices, salt and pepper.
- Form patties with your hands (1 patty = 1 heaped tablespoon). The mixture will be wet and slightly sticky. I recommend humidifying your hands with water before forming the patties.
- Heat a pan with olive oil. Brown the patties for 2 minutes on each side over medium to high heat. Serve with apple sauce.
Notes
The patties are freezer friendly. Take them out of the freezer at least 2 hours before serving. Then, brown them in a pan.
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