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Quinoa & White Bean Patties

Active Time: Active Time: 45 minutes
Servings: 3-4 (makes 7 patties)
Difficulty Level: 3/5
Recipe Type(s): Vegan, Gluten-free

Ingredients

  • 2 tablespoons avocado oil, divided
  • 1/3 cup red onion, chopped
  • 2 garlic cloves, minced
  • 1 can cannellini beans, drained and rinsed
  • 2 tablespoons Om Cordyceps Mushroom Powder
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cup tricolor quinoa, cooked
  • 2 Tablespoons gf all-purpose flour

Cilantro Lime Cream:

  • 4 tablespoons hemp seeds
  • 4 tablespoon avocado oil
  • 4 tablespoon water
  • ¼ cup cilantro
  • 1 tablespoon lime juice
  • 1/8 teaspoon lime zest
  • 1/8 teaspoon sea salt

Directions

  1. Blend all Cilantro Lime Cream ingredients in a blender until smooth and creamy. Refrigerate until ready to serve.
  2. In a large pan over medium heat, heat up 1 tablespoon avocado oil.
  3. Add onion and garlic and sauté until translucent.
  4. In a food processor, add garlic-onion mixture and remaining ingredients, except oil.
  5. Pulse until combined, but still chunky.
  6. In a large pan over medium-high heat, heat up remaining tablespoon of avocado oil.
  7. Add 1/3 cup portions to the pan and flatten each into a ½ inch thick patty.
  8. Cook 6 minutes until golden then flip and cook for another 6 minutes.
  9. Serve topped with Cilantro Lime Cream and optional sliced avocado and cilantro.

Quinoa White Bean Patty

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