Vegan Black Bean and Quinoa Patties

Serve on a bun or a lettuce leaf (for a gluten free option)

Ingredients:

Patties:

220g La Morena Refried Black Beans (1/2 can)

¼ cup quinoa

2 Tio Pablo Chica Tostadas (blue or white), smashed into coarse meal

½ red onion, chopped

1 clove garlic, minced

2 Tbl chopped, fresh coriander

Salt and cracked pepper to taste

3 Tbl olive oil

Guacamole:

½ tsp seas salt

½ tsp cracked black pepper

½ clove garlic

¼ red onion, sliced

1 tsp chopped coriander stems

1 avocado

1 Tbl lemon juice

6 lettuce leaves or three hamburger buns, sliced in half

6 slices of tomato

6 slices of cucumber

Tio Pablo Salsa Sabrosa

Directions

In a medium-sized bowl, combine all of the patty ingredients and mix through with your hands.  Divide the mixture into 6 even balls and flatten slightly.  Gently fry each patty in olive oil.  Remove from heat and rest onto paper towels to drain excess oil.

 

In a smaller bowl or mortar and pestle, mash up the salt, pepper, garlic, onion and coriander stems.  Next, mash through the avocado and the lemon juice.

 

Place lettuce leaves or bun halves onto a plate and layer the tomato, cucumber and patties.  Top with a spoonful of guacamole and a drizzle of Salsa Sabrosa

 

Generously feeds 2

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