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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Cook about cupful of quinoa following the packet’s instructions, then let it cool.
  2. When cooled, measure out a small cupful (use the remaining quinoa for other recipes).
  3. Meanwhile, drain the beans and mash them with a fork. Add the egg and spices, then season with salt and pepper.
  4. Fold in the quinoa and wild garlic, then add enough chickpea flour to bind the mixture well.
  5. Make 6-8 patties of the mixture. If you have time, cool the patties in the fridge for about 30 minutes.
  6. 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.
  7. Fry then on both sides until gold brown.
  8. Serve the bean cakes lukewarm.