Vegan Quinoa and Kidney Bean Veggie Patties
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Delicious quinoa patties made with carrots, sweet potatoes and kidney beans. Spiced with 4-spice and served with apple sauce.
carrots (approx. 250 g)
small sweet potato (approx. 150 g)
kidney beans (approx. 250 net drained weight)
or grind whole almonds in a small blender
of salt and pepper
Apple sauce for serving
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.
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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