Dinner - Middle Eastern bean patties with yoghurt and mint sauce
Written on the 21 January 2015 by Studio Pilates
This recipe is Gluten Free, Vegetarian and can be dairy free if you omit the yoghurt and mint sauce. Makes 8-15 patties pending size
½ cup of quinoa grain, rinsed and drained
1 cup of water
2 x 400g red kidney beans
3 cloves of garlic, grated
4 shallots or spring onions finely sliced
1 tsp ground cumin
½ - 1 tsp chilli powder
3 tbsp chopped coriander
Salt to taste
2 tbsp of olive oil
½ cup of Greek yoghurt
1 tbsp finely chopped mint
1tsp extra virgin olive oil
Salt and pepper to taste
Place the quinoa in a small saucepan with the water. Bring to the boil, then reduce the heat, cover, and leave to simmer for about 10 minutes, until all the water is absorbed. Remove from the heat and cool.
Rinse and drain the red kidney beans, coarsely mash them with a fork or potato masher and place in a bowl. Add the cooked quinoa, garlic, shallots, cumin, chilli, coriander, and egg. Season with salt and mix until all the ingredients are well combined, Divide the mixture into 8-10 and shape into round patties.
Heat olive oil in a non stick fry pack over a medium heat. Add the patties and cook until golden brown on both sides; about 3-4 minutes each side.
To make the sauce, mix together the yoghurt, mint and extra virgin olive oil, and season with salt and pepper if you wish.
Serve the bean patties with the yoghurt mint sauce and a garden salad.