Mexican quinoa patties
- 1 cup diced onion
- 1 red bell pepper, chopped fine
- 1 green bell pepper, chopped fine
- 4 cloves garlic, minced
- 2 teaspoons cumin powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon chipotle chili powder
- 1/2 teaspoon sea salt
- 3 cups cooked quinoa
- 1/4 cup chopped walnuts
- 1/3 cup ground flax seeds
- 1 cup filtered water
- coconut oil, for cooking
Combine ground flax seeds and water in a small bowl and set aside.
Heat a frying pan over medium heat and spray with cooking spray. Add onion and cook for 5 minutes. Add peppers and cook for five more minutes, until tender. Add in garlic, cumin, chili powder, chiptle chili powder and see salt. Cook for another minute and a half, stirring until well combined.
Remove from heat and place in a large bowl. Stir in quinoa and walnuts. Add flax mixture and stir until well combined. Mixture should be moist. Form into small patties.
Heat coconut oil over medium low heat. (I used about a tablespoon – more will yield a crisper crust.) When pan is warm, add patties. Cover and cook until a crisp crust has formed, about 8 to 10 minutes. Flip and cook another 8 minutes. If your patties break apart when flipping, let them cook a minute or two longer.