Friday, August 20, 2010

Black Bean Quinoa Patties

Hooray for protein!
Serves 4


Ingredients:


1 Can of Black Beans, rinsed & drained
1 Can of Diced Green Chiles or 2 Roasted Whole Green Chiles
1/4 c. of Flour
1 Whole Egg or 3 Tbsp. of Egg Whites,
For vegan option, soak 1 Tbsp. ground flax in 3 Tbsp. water for 2 minutes and substitute for the egg.
1 Tsp. of Unsalted Mexican Seasoning
Salt to taste
1 C. Dry Quinoa
2 C. Water
1 Large Tsp. of Veggie Better than Bouillon or 1 Veggie Bouillon Cube


Oive Oil for Sauteing


Soak the quinoa in warm water for 5 minutes to release the bitter hulls. Rinse well and combine with the water and bouillon in a large saute pan or in a medium sauce pan. Bring to a boil, then reduce to a simmer until all of the water is absorbed and the quinoa is tender (add more water if necessary). While the quinoa is sauteing, combine the black beans, green chiles, flour, mexican seasoning and salt in a food processor. Taste the mix, and if everything tastes yummy, add the egg (Ew. I wouldn't taste the mix with raw egg in it if I were you, but I might just be a paranoid weirdo). Once the quinoa is done cooking, allow it to cool for 10 minutes, then combine all ingredients in a large mixing bowl. heat 1 tbsp. of olive oil in saute pan. Form the mix into patties, about 3 inches across and 1/4 inch thick, and drop them into the warm olive oil, making them as you go as you go. Flip when the patties begin to get brown and crispy. When each side is crisp, remove the patty from the pan and serve nice and hot. If you allow everything to cool in the fridge after mixing, it will be a little easier to make patties, but I don't have much trouble making patties while the mix is warm. I like to eat my patties topped with cottage cheese or salsa. Yum!


P.S. Don't get brave and try to cook your patties on the grill, unless you really enjoy cleaning it...
P.P.S. Throw in some hemp seed and/or flax see for a little extra somethin' special