Elements: (makes four patties), 1/2 cup quinoa (I made use of tri-color), 1 cup water, 1 teaspoon garlic clove powder, 3 teaspoons thyme, divided (oregano could be good too), 1/2 – 1 teaspoon smoked paprika, 1/2 teaspoon ground chipotle pepper, optional, 1 can (15 oz.) whitened beans (I made use of cannellini), drained and washed, 1/2 cup corn, fresh or frozen (about 1/2 fresh corn from the cob), 1/2 cup red-colored bell pepper, carefully diced (about 1/2 bell pepper), 1/2 cup shallot, carefully diced (about 1 medium) or red-colored onion, juice of 1 lemon, 1/3 cup oat flour, or flour of preference, 1 Ener-G egg replacer or 1 flax egg (1 The best spinner’s flax seed meal 3 The best spinner’s water), optional, mineral salt & cracked pepper, to taste, coconut or essential olive oil, to Grease.
Tomato, sliced, eafy vegetables, avocado, sliced or mashed, red-colored onion, sliced, wholegrain or dijon mustard (hummus or vegan mayo is excellent too), sriracha or Sriracha Cashew Cream (make use of the sriracha cream instead of mustard), hamburger buns of preference.
By causing your flax egg or ener-g egg replacer and hang aside. If baking within the oven, turn oven to 375 levels F. (It’s useful to see instructions first prior to making the patties)
Inside a medium pot, bring water, quinoa, garlic clove powder and 1 teaspoon thyme to some boil. Cover, reduce warmth and simmer for fifteen minutes. Once done, remove cover and let looking for ten minutes.
While quinoa is cooking, ready your corn, shallot and red-colored pepper. Make sure to dice your onion and red-colored pepper fairly fine, they must be comparable size because the corn popcorn kernels.
Next, mash your beans. I mashed about 3/4 from the beans departing one fourth from the batch whole or somewhat whole.
Once quinoa is prepared, add some quinoa towards the beans together with the shallots, red-colored pepper, corn, remaining 2 teaspoons thyme, smoked paprika and optional chipotle powder and fresh lemon juice. Mix well. Include the flour and egg replacer, mix well again.
Season to taste with salt, pepper and a lot of other spices or herbs. All of us vary how strong we love to our spices or herbs…you cannot remove but you could place in. How to divide making your patties. I love to pat my mixture in to the bowl just a little and divide it having a knife into 4 sections, creating a plus sign for a moment. Take each section and pack it tightly right into a ball in the users hand of the hands. It ought to be about how big your hands. Flatten together with your palms and put on hard surface.
Cup the perimeters together with your palms and tighten them in a little and flatten the very best towards the preferred size. Mine were about 1/2 inch thick by 3 1/two to four inches.
Prepare 1 of 2 ways: Within the oven at 375 levels on the greased or parchment lined cookie sheet for half an hour, turning once after fifteen minutes. I additionally added a sprinkle of himalayan salt to the peak before baking.
Inside a large skillet, warmth 1 tablespoon coconut oil or essential olive oil over medium to medium high warmth. Prepare patties about four to five minutes on every side.
I cooked for both coupled with no preference. Both of them organized well and cooked great. (pic shows skillet cooked)
Serve on bun or mattress of leafy vegetables with selection of toppings!