Kidney Bean and Quinoa Patties

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 179.2

Total Fat: 10.9 g
Cholesterol: 0.0 mg
Sodium: 463.1 mg
Total Carbs: 26.5 g
Dietary Fiber: 3.4 g
Protein: 4.7 g

View full nutritional breakdown of Kidney Bean and Quinoa Patties calories by ingredient

Introduction

from Sweet Beet and Green Bean http://sweetbeetandgreenbean.net from Sweet Beet and Green Bean http://sweetbeetandgreenbean.net

Number of Servings: 6

Ingredients

1/2 c dry kidney beans

1/2 c dry quinoa

1 tsp salt (divided)

1 tsp pepper

1 tsp basil

1 tsp oregano

2 tsp cumin

1/4 c corn starch

1 tbsp olive oil (plus some for frying)

Directions

soak the kidney beans a few hours ahead of time so they soften up and are easier to cook. i let mine soak for at least 6 hours so they began to sprout, which activates their enzymes and starts breaking down their complex carbohydrates to help you digest them better.

cook the beans with the quinoa in 2 cups of water covered on low heat for about 20-30 minutes until most of the water has cooked off and the beans and quinoa are tender.

let cool for at least 10 minutes.

in a medium sized bowl mash the beans with a potato masher or fork so there arne’t big chunks. mix in the spices, corn starch and oil.

in a medium-sized frying pan heat up some olive oil (i used 1 tablespoon per patty) over medium heat. fry the patties until they are brown on each side, which should take about 1-2 minutes.

you’ll notice the patties will turn a nice toasty brown, not unlike the color of an actual hamburger.

serve immediately or keep warm on a plate in the oven at 200F.

Number of Servings: 6

Recipe submitted by SparkPeople user ERIKABUENTELLO.