Crispy Quinoa and Bean Patties

Crispy Quinoa and Bean Patties
Crispy Quinoa and Bean Patties

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups cooked quinoa

  • 3

    cups cooked sweet potatoes and kale (from quinoa, kale and pesto recipe)

  • 1

    15.5 ounce can kidney beans, rinsed

  • 2

    large eggs

  • 3/4

    cup grated Parmesan (about 2 ounces)

  • Kosher salt and black pepper

  • 3

    T olive oil, plus more if necessary

  • 1

    T red wine vinegar

  • 6

    cups mixed greens

  • 1

    pint cherry tomatoes, halved

Directions

1. In a medium bowl, mash the beans with a fork. Add the quinoa, sweet potatoes and kale, eggs, parmesan, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Dividing evenly, form the mixture into 12 3 inch patties. 2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3-4 minutes per side (adding more oil if necessary). 3. In large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the quinoa and bean patties.

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