Serves 6
Ingredients
6 T. olive oil
3/4 cup red bell peppers, diced
2 cloves garlic, minced
1 large shallot, diced small
1/2 cup fresh cilantro leaves
1 can black beans, drained
3 cups cooked quinoa (see directions below)
1 egg, beaten (optional)
2 cups bread crumbs
Add your seasoning of choice ( I sprinkled turmeric, paprika, cumin, salt and pepper to taste)
For the Sauce:
1/2 cup Greek yogurt
A few splashes of hot sauce
Mix together and add a dollop to each patty
Directions
Cooking instructions for quinoa
Always rinse and drain quinoa thoroughly in cold water before cooking. For a more flavorful quinoa substitute your favorite broth instead of water.
Place 1 cup quinoa and 2 cups water (or broth) in a 1 1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, for about 10-15 minutes. When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.
Yields: 3 cups cooked quinoa
Cooking instructions for patties
Heat 3 tablespoons olive oil in a skillet, add red peppers and saute until slightly soft, about 3 minutes. Add garlic and shallot and continue to saute until soft.
Remove from heat, cool a few minutes and combine with black beans and cilantro; add to food processor and pulse until chunky (you can also use a potato masher instead). Blend mixture with quinoa, salt, pepper and other spices. Taste or smell; adjust seasoning if needed. Add a beaten egg (if using) and mix well.
Divide into 7 or 8 patties and freeze for about 10 minutes. Season bread crumbs with spices, salt and pepper to taste.
Dredge patties in bread crumbs. Fry in remaining olive oil until browned (more olive oil will be needed). About 3 minutes each side.