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