Veggie Bean Quinoa Patties
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Cool Down and Making Patties
30 mins
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Total Time
1 hr 30 mins
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Servings
30
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Calories
56 kcal
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Course
Main Course, Breakfast, Snacks
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Cuisine
Mediterranean, Indian, American
Veggie Bean Quinoa Patties
Description
This recipe blends finely diced onion, bell peppers, grated carrot and beetroot, corn kernels, cooked quinoa, and both red kidney and black beans. The vegetables are sautéed with cumin seeds and green chilies to soften and develop flavor while driving off moisture. The beans and corn are partially mashed to help bind the mixture. After cooling, the mixture is combined with quinoa, roasted chopped walnuts, cilantro, and a spice blend including salt, cumin, lemon pepper, red chili flakes, and dry mango powder or lemon juice.
The patties formed from this mixture will have a mix of textures: crunchy walnuts, tender vegetables, and creamy beans. The cumin and dry mango powder bring warmth and subtle tanginess. Pan-frying them provides a crisp exterior while keeping the interior moist.
These patties work as vegetarian main dishes or protein-rich snacks and can be eaten alone or with sauces. They can be stored frozen with separation layers to prevent sticking and reheated by pan-frying.
Ingredients
- 100 g onion ½ diced finely
- 50 g bell pepper ½ of each color diced finely
- 50 g carrot 1 medium sized grated
- 50 g beetroot 1 medium sized grated
- ½ cup corn kernel
- 1 cup quinoa 1 cup cooked
- 1 cup red kidney beans Boil to cook if using dry beans or you may use canned beans
- 1 cup black beans Boil to cook if using dry beans or you may use canned beans
- ½ cup walnuts Roasted and roughly chopped
- breadcrumbs As required
- 5 g green chilies 2-3 Finely chopped
- 20 g cilantro Chopped
Spices
- 1 teaspoon salt As per taste
- 1 tablespoon cumin seed roasted
- 1 teaspoon lemon pepper
- 1 teaspoon red chili flakes Per taste
- 1 teaspoon dry mango powder Or lemon juice (1 tbs)
Instructions
- Heat oil in a wide pan and add cumin seeds followed by green chilies
- Now add chopped onions and sauté for a minute.
- After that, add corn and half mash it with a masher while sauteing it.
- Then add grated carrots and beetroot. Continue to sauté on high to evaporate the liquid from the vegetables.
- Now add all bell peppers and again continue to sauté them on high for a minute while stirring it continuously. After that, add beans and half mashed them with a masher.
- Switch off the heat and let it cool down.
- When its cold enough to handle with bare hands, transfer the mixture into a mixing bowl and add quinoa.
- If you have not already roasted and chopped the walnuts, now is the time to do it while mixture is cooling. Add the walnuts along with quinoa and mix.
- Add cilantro as well and give it a good mix at the end.
- Finally, add all the spices (salt, roasted cumin seeds, lemon pepper seasoning, red chili flakes and dry mango powder/lemon juice) and mix.
- Shape the mixture into small patties and coat them with breadcrumbs.
- Keep the coated cutlets in fridge for 1 hr.
- After an hour, pan-fry them on a griddle at medium heat.
- Flip them once they are brown from the bottom and let me brown from the other side as well.
- This is what the final patties should look like.
Notes
- Freeze extra patties stacked with butter paper between them in a lidded glass container for convenient storage.
- Reheat frozen patties by pan-frying on medium heat until warmed through and crisp outside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 88mg | 4% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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