BLACK BEAN QUINOA PATTIES

We are not Vegetarians or Vegans, but these patties are from our last 28-day Detox diet, that, in fact, is almost Vegan. You will find more Detox posts if you select 'Detox Treat' in the LABELS section on this page. Next 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...

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 made from toasted gluten-free chestnut bread (here in Brussels available at Sequoia, a local health-food store), as I'm still going easy on wheat, 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, veeery 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 for the black beans, and really makes a difference. 

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 that next time!  

Recipe based on: Quinoa Black Bean Burgers, by dowhomecitysisters, @ all recipes

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

Wash the quinoa thoroughly in plenty of cold water, swishing it around, to remove its bitterness. Drain. 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.

Toast the bread until stale, then grate into crumbs.

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

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.

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. 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.

Form the black bean mixture into approximately 10 patties. Heat a little olive oil in a large frying pan. Fry the patties in 2-3 batches 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 any excess fat. Serve the patties on their own or as part as part of burgers.

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BLACK 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

1) Rinse and cook Quinoa: Wash the quinoa thoroughly in plenty of cold water, swishing it around, to remove its bitterness. Drain. 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.

2) Make breadcrumbs: Toast the bread until stale, then grate into crumbs.

3) 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.

4) Mince the vegetables: 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.

5) 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. 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.

6) Shape and fry the patties: Form the black bean mixture into approximately 10 patties. Heat a little olive oil in a large frying pan. Fry the patties in 2-3 batches 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 any excess fat. Serve.

7) Serve: Serve the patties on their own or as part as part of burgers.