Time: 30 minutes
Recipe: Rosie Mansfield
1 cup quinoa, cooked
1 can (15.5 ounces) black beans, rinsed and drained
1 small onion, chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
6 sun-dried tomatoes, drained and finely chopped
1/2 tsp cumin
1/2 tsp freshly ground black pepper
1/2 tsp paprika
1/2 tsp sea salt
1 tbsp nutritional yeast
1 tbsp AYAM™ Coconut Oil, plus more for cooking
Pitta breads raw spinach and natural yoghurt, to serve.
Preheat oven to 180 C. Put all ingredients into a blender, apart from cooked quinoa. Pulse until a coarse paste and mix in the quinoa. Divide mixture into 5 equal balls, and form each into a patty between 1/4- and 1/2-inch thick.
In a medium oven-safe saucepan over high heat, cook patties in ½ tablespoon coconut oil for 1 minute on each side, or until lightly browned.
Transfer the saucepan to the oven and bake for 15 minutes. Serve patties in pita breads or over fresh greens with desired toppings.