Day: 14 November 2019

You’ll Need:

• 1 cup cooked & cooled quinoa (cooked as per packaging instructions )

• 1 cup cooked Ebony & Ivory beans (rinsed and dried)

• 2 cups/ 1 can thinly sliced button mushrooms

• 1/2 -1 cup lemon juice mixed with 1/3 cup honey/ coconut sugar & 1 tsp Himalayan salt

• 2/3 cup pecans/walnuts/sunflower seeds

• 1/2 tsp each Himalayan salt and cayenne pepper (more to adjust taste)

• 4 large cloves garlic, gated (on the fine side of the grater)

• 1/2 Tbsp each dried thyme, rosemary and sage

• 2 tsp paprika

• 1 tsp fennel seeds

• Olive oil

METHOD

1. Preheat oven to 180 ° C and spread rinsed, dried beans onto a baking pan; bake beans for +-10 minutes/ until they ‘crack open’. Remove from oven and allow to cool.

2. In a medium-sized saucepan, add olive oil, mushrooms and lemon juice mix, cook on medium-high heat for about 5 minutes. Stir mixture to prevent mushrooms from sticking to pan; once mushrooms brown, remove pan from stove-top and set aside.

3. In a blender/food processor blitz quinoa and pecans (or walnuts or sunflower seeds). Avoid blending for too long, allow for some of the nuts/ seeds to be whole.

4. Add: beans, mushrooms, Himalayan salt, cayenne pepper, garlic, herbs, paprika, and fennel; pulse sporadically to combine (avoid blending mix into mush). The mix should be easily molded into a patty shape -add more quinoa if too wet/ water if too dry.

5. Enhance flavour by adding more salt or pepper then , by hand, shape dollops of the mixture into patty shapes and place each patty onto a non-stick/ sprayed baking pan. The mix should allow for 6-8 patties.

6. Place pan into oven and bake at 180°C for 10-15 min, flipping the patties halfway through the baking time.

7. To test whether patties are ready , stick a clean toothpick into one of the patties, if the toothpick comes out clean, the patties are ready to be removed from the oven.

8. Once cooled serve with onion relish and freshly sliced tomato on a wholewheat roll.