Serve them with buckwheat and veggies, or use them to make a veggie burger!"
Ingredients Serves 4
- 1 tbsp ground flax seeds
- 1/2 cup quinoa
- 3 tsp thyme
- 1 tsp garlic powder
- 1 small onion
- 1/2 bell pepper
- 1 can (15 oz) white beans
- 1/2 cup frozen corn
- 1 tsp paprika
- 1.5 tsp salt
- 1/2 tsp pepper
- 2 tbsp lemon juice
- 2 tbsp oat or chickpea flour
- 4 tbsp vegetable oil
Start by preparing a so called vegan egg. Combine 1 tablespoon ground flax seeds and 3 tablespoons of water, mix well and set aside for 10-15 mnutes to thicken.
Place 1/2 cup of quinoa into a pan, add 1 teaspoon of garlic powder (or 1/3 tsp of asafoetida), 1 tsp of dried thyme and 1.5 cups of water. Bring to a boil, reduce heat and simmer for 15 minutes or until all the water evaporates.
Meanwhile, chop the onion and 1/2 bell pepper into small cubes. There should be about 1/2 cups of diced onion and 1/2 cups of diced bell pepper.
Drain the white beans, mash with a fork.
Combine quinoa, onion, bell pepper, flax egg, 1/2 cup of corn and bean puree. Add 3 tbsp oat or chickpea flour, 2 tsp dried thyme, 1 tsp paprkia, 1.5 tsp salt, 1/2 tsp pepper and 2 tbsp lemon juice. Mix thoroughly with your hands.
Shape the "dough" into patties. Start by forming a ball, then slightly flatten it and pack the edges.
This recipe makes 8 patties.
Heat up some vegetable oil in a frying pan, cook the patties for 5-7 minutes on the first side.
Then flip them over and cook for 5 minutes on the other side.
Alternatively, you can bake them in the oven at 400 F for 30 minutes, flipping over after 15 minutes.