Quinoa and bean cakes with wild garlic
17 Apr 2024
by Wholeness
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Background
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
- 1 cup cooked quinoa
- 1 tin white beans, such as cannellini
- 1 egg or flax-egg
- 1 tsp ground cumin
- 1 tsp paprika
- 1 handful wild garlic, finely chopped
- 3 Tbsp chickpea flour
- Salt and pepper
- Chickpea flour to coat
Instructions
- Cook about cupful of quinoa following the packetβs 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 havenβt 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.
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Categories
- Meal Type: - Everyday - Fast Food - Fritters - Lunch - Main - Quick & Easy - Snacks - Supper
- Cuisines: - British
- Occasions: - Parties - Picnic
- Ingredients: - Beans - Whole grains
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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