Makes 8 large patties or 12 small peanut butter
jar lid sized patties
Beetroot Black bean Pattie
ingredents
80g mushrooms
½ an onion
3 tbsps tamari
3/4 cup of cooked quinoa
1 can of black beans rinsed
1 cup of beetroot grated
1 tsp cumin seeds
½ tsp chilli powder
1 tsp sumac
½ cup of almond meal
1tsp baking powder - this helps keep the patties soft and fluffy
1 tsp miso
nutrional yeast
preheat oven to 190 C
1.Heat a large pan over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
nutritional yeast and tamari sauce (gf soy sauce)and cook until tender and brown about 3 minutes.
3. Remove from heat and put it in a food processor. pulse until the mixture is nice and chunky. Add black beans and process. You’re looking for a rough mash, so you can leave a bit of texture if you want.
4. Add the cooked quinoa, grated beetroot, spices and process until combined.
5. Lastly, add the almond meal (oat flour works just as well) process until combined. The mixture is quite wet, this is good it means your patties wont be dry.
6. Set the mixture in the fridge to chill if you have time for 10 minutes or form mixture into patties straight away. I like to use a small round mould to create perfect even patties. You can even use a peanut butter jar lid lined with plastic wrap to get the perfect shape. You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
7. Arrange burgers on a baking sheet. Bake at 190 C for a total of 30-45 minutes
8.Serve on small buns with your choice of salad fillings.
I served mine with a beetroot hummus, crunchy ice berg lettuce, fresh sprouts, caramised onion and a fresh beetroot and carrot salad.
I also like to serve these on a bunless burger (iceberg lettuce shells)
Enjoy xx
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