These vegan patties with Pacific Harvest Power of Three Seaweed Flakes are great as a wrap filler, burger patty or in a health bowl. Pair them with Pacific Harvest Seaweed Salt tzatziki for the ultimate flavour combination.
Prep time: 20
Cook time:20
Makes: 6 large patties
Ingredients:
- 100ml Quinoa
- 200ml water
- 1 vegetable stock cube
- 1 can black beans (drained, rinsed and patted down)
- 1 tbsp extra virgin olive oil
- 2 garlic cloves (minced)
- 1 medium finely chopped red onion
- 2 tbsp tomato paste
- 2 tsp Pacific Harvest Power of Three
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp Pacific Harvest chilli kelp (optional for added spice)
- 1tbsp flour
Method:
- Rinse quinoa, place in a saucepan with water and vegetable stock and boil for about 10 minutes. Cover the pan and reduce heat to medium-low, so the liquid simmers. Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it’s cooked.
- Meanwhile, sauté olive oil, red onion and garlic until it’s golden brown and set aside.
- Mash rinsed black beans in a bowl with a fork, leaving some larger chunks of beans.
- Add the onion and quinoa to the bean mixture along with the tomato paste, Power of Three flakes, cayenne pepper, paprika and chilli kelp. Mix until combined.
- Divide bean mixture into 6 balls, flatten into patties.
- Place patties on a parchment paper-lined baking sheet and bake at 180°C for 10 minutes on each side, 20 minutes total.
Seaweed salt tzatziki
Ingredients:
- 1 ½ cups grated and drained cucumber
- 1 cup plain Greek yogurt
- 1 tbsp extra virgin oil
- 1 minced garlic clove
- 1 tsp dill
- 1 tbsp lemon juice
- 1 tsp seaweed salt
- Cracked pepper and chilli flakes to taste
Method:
- Grate whole cucumber, drain excess juice by squeezing the grated cucumber between your palms in handfuls.
- Add yogurt, olive oil, garlic, dill, lemon juice and seaweed salt. Add pepper and chilli flakes to taste.
- Let it sit for 5 minutes and serve immediately or chill for later.