17 May 2016

BLACK BEAN QUINOA PATTIES

BLACK BEAN QUINOA PATTIES

We are not Vegetarians or Vegans, but these patties are from our last 28-day Detox diet, that is in fact almost Vegan. You will find more Detox posts if you select 'Detox Treat' in the LABELS section on this pageNext to almost nothing, the diet luckily allows beans and lentils, and this recipe for Black Bean Quinoa Burger Patties really caught my eye. Little did we know that these things would be so INCREDIBLY, yes all CAPS, delicious, if not to say addictive, even without the Burger buns, and despite the minor adjustments to make them Detox-fit. So there I made them again, and I have a feeling they are here to stay...

BLACK BEAN QUINOA PATTIES

The recipe below is for 10 patties instead of 5, as per the original recipe. If you prefer 5, just reduce all ingredients by half. But if you have them without the Burger buns, trust me, 10 are a good number. I can easily kill 2 without a problem, and they are nice warmed up (Microwave), cold, or even as a snack. They do keep in the fridge for a couple of days so don't be afraid to make more. Rather than using tinned, I prefer to cook my BLACK BEANS (click for recipe) fresh from dried beans, as this way I can control the salt content. I use 3 cups = ca. 570g unrinsed cooked beans for the double recipe (the beans are cooked quite tasty with onions and spices, so it would be a shame to rinse them off).  I'm still using breadcrumbs from made from toasted gluten-free chestnut bread (here in Brussels available at Sequoia, a local health-food store) instead of normal, as I'm still going easy on bread, but of course you can use any breadcrumbs you like. We did have to include the eggs even during detoxing to bind the patties. Eggs are normally not allowed during a strict Detox, but there was no way that the patties would have held together without during frying. Yes, there's some frying in oil involved too, veery borderline Detox, but there you go... it is called a treat after all ;-). Other than that, instead of the hot sauce/Tabasco I added a little chilli powder. Make sure to add the amount of cumin stated. It adds such a great perfume and taste, is a perfect companion with black beans, and really makes a difference. 

BLACK BEAN QUINOA PATTIES

Below the original recipe and the Detox substitutions. The 'dowhomecitysisters' recommend on allrecipes to have the patties 'on a whole-wheat bun with garlic-lemon mayonnaise, fresh raw spinach, sliced tomato, and caramelised onions'. YUM! Must try next time!  

Recipe based on: Quinoa Black Bean Burgers, by dowhomecitysisters, @ all recipes
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Makes approximately 10 patties:
½ cup (120ml/100g) quinoa
1 cup (240ml) water (use quinoa to water in ratio 1:2)
2 (15 ounce/475ml) tins black beans, rinsed and drained; Detox: 3 cups (= ca. 570g) freshly cooked beans from dried, unrinsed, see here for recipe
1 cup (240ml) bread crumbs; Detox: ca. 140g gluten-free chestnut bread, toast and grate
1 yellow bell pepper (ca. 200g), finely dice/mince
2 shallots, c. 120g, finely dice/mince
2 garlic cloves, mince
1 Tbsp ground cumin 
approx. 1 teaspoon salt 
2 tsp hot pepper sauce (such as Frank's RedHot®/Tabasco®); Detox: pinch of chilli pepper
2 eggs
extra virgin olive oil for frying
optional: small bunch of coriander leaves, roughly chop

Also: a large frying pan

BLACK BEAN QUINOA PATTIES

Wash the quinoa thoroughly in plenty of cold water, swishing it around, to remove its bitterness. Bring the quinoa and fresh water to a boil in a small saucepan, then simmer, covered, over medium-low heat for about 15 to 20 minutes or until the quinoa is tender and the water has been absorbed.

BLACK BEAN QUINOA PATTIESBLACK BEAN QUINOA PATTIES

Toast the chestnut bread until stale, then grate into crumbs. Alternatively you can use any other bread or breadcrumbs.

BLACK BEAN QUINOA PATTIESBLACK BEAN QUINOA PATTIES

In a large bowl mash the black beans with a fork to a rough, paste-like, mixture, leaving some black beans whole.

BLACK BEAN QUINOA PATTIES

Cut/mince the bell pepper, peeled onion and garlic very finely with a knife. Alternatively cut them into smaller chunks then pulse them in a food processor until finely chopped/minced.

BLACK BEAN QUINOA PATTIESBLACK BEAN QUINOA PATTIES

Add the cooked quinoa, bread crumbs, minced vegetable and cumin to the mashed beans. Season with salt, black pepper and chilli powder, then mix well with a large wooden spoon or your hands. Taste the mix and add more seasoning or spices as necessary. I also added a handful of chopped coriander leaves to the mix in the end for additional flavour.

BLACK BEAN QUINOA PATTIESBLACK BEAN QUINOA PATTIES

BLACK BEAN QUINOA PATTIES

Form the black bean mixture into approximately 10 patties. Heat a little olive oil in a large frying pan. Fry the patties one portion at a time over medium-high heat until heated through and nicely crisped on the outside, 4 to 5 minutes per side. Be careful when turning the patties, as they are not as stable as meat patties, and tend to fall apart. Remove from the pan and leave to rest on a couple of sheets of kitchen paper to drain off the excess fat. Serve.

BLACK BEAN QUINOA PATTIES

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BLACK BEAN QUINOA PATTIES



BLACK BEAN QUINOA PATTIESBLACK BEAN QUINOA PATTIESBLACK BEAN QUINOA PATTIES

Makes approximately 10 patties:

½ cup (120ml/100g) quinoa
1 cup (240ml) water (use quinoa to water in ratio 1:2)
2 (15 ounce/475ml) tins black beans, rinsed and drained; Detox: 3 cups (= ca. 570g) freshly cooked beans from dried, unrinsed, see here for recipe
1 cup (240ml) bread crumbs; Detox: ca. 140g gluten-free chestnut bread, toast and grate
1 yellow bell pepper (ca. 200g), finely dice/mince
2 shallots, c. 120g, finely dice/mince
2 garlic cloves, mince
1 Tbsp ground cumin
approx. 1 teaspoon salt 
2 tsp hot pepper sauce (such as Frank's RedHot®/Tabasco®); Detox: pinch of chilli pepper
2 eggs
extra virgin olive oil for frying
optional: small bunch of coriander leaves, roughly chop

Also: a large frying pan



Rinse and cook Quinoa: Wash the quinoa thoroughly in plenty of cold water, swishing it around, to remove its bitterness. Bring the quinoa and fresh water to a boil in a small saucepan, then simmer, covered, over medium-low heat for about 15 to 20 minutes or until the quinoa is tender and the water has been absorbed. 

Make breadcrumbs: Toast the chestnut bread until stale, then grate into crumbs. Alternatively you can use any other bread or breadcrumbs. 

Mash black beans: In a large bowl mash the black beans with a fork to a rough, paste-like, mixture, leaving some black beans whole. 

Combine all ingredients and season: Add the cooked quinoa, bread crumbs, minced vegetable and cumin to the mashed beans. Season with salt, black pepper and chilli powder, then mix well with a large wooden spoon or your hands. Taste the mix and add more seasoning or spices as necessary. I also added a handful of chopped coriander leaves to the mix in the end for additional flavour.

Shape and fry patties: Form the black bean mixture into approximately 10 patties. Heat a little olive oil in a large frying pan. Fry the patties one portion at a time over medium-high heat until heated through and nicely crisped on the outside, 4 to 5 minutes per side. Be careful when turning the patties, as they are not as stable as meat patties, and tend to fall apart. Remove from the pan and leave to rest on a couple of sheets of kitchen paper to drain off the excess fat. Serve. 

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