Quinoa and bean cakes with wild garlic
These quinoa and bean cakes with wild garlic are low-carb, low-cal, gluten-free and vegan (if flax-egg is used). They are yummy and filling. Serve them with a salad or in a burger bun with your favourite condiments.
Ingredients
Method
- Cook about cupful of quinoa following the packet’s instructions, then let it cool.
- When cooled, measure out a small cupful (use the remaining quinoa for other recipes).
- Meanwhile, drain the beans and mash them with a fork. Add the egg and spices, then season with salt and pepper.
- Fold in the quinoa and wild garlic, then add enough chickpea flour to bind the mixture well.
- Make 6-8 patties of the mixture. If you have time, cool the patties in the fridge for about 30 minutes.
- Heat some oil in a frying pan. If the patties haven’t rested, coat them in chickpea flour before frying – otherwise they can go straight into the hot oil.
- Fry then on both sides until gold brown.
- Serve the bean cakes lukewarm.