Vegan Quinoa and Borlotti Bean Burgers with Paprika

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian

Ingredients

• 100g red quinoa
• 1 x 400g can of borlotti beans, drained
• 3 small spring onions, finely chopped
• 2 garlic cloves, finely minced
• ½ red pepper, finely diced
• 1 small white onion, grated
• 1 small carrot, grated
• 50g sun-dried tomatoes, finely chopped
• 15g (handful) coriander, chopped
• 1 ½ tsp. cumin, ground or crushed
• 1 tsp. paprika
• ½ tsp. cayenne pepper powder (if you do not like heat, this can be missed)
• 1 tbsp. tamari (gluten free soy sauce)
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground
• 1-2 tbsp. Lucy Bee Coconut Oil
• A little gluten free plain flour, for dusting the patties

Method

1. To cook the quinoa, place in a saucepan, along with approximately 200ml of water or enough to cover the quinoa. Bring to the boil then cover and reduce the heat to low. Simmer for 20-25 minutes until the quinoa has absorbed all of the water and looks fluffy.
2. Add the beans and cooked quinoa to a food processor and blitz until they form a paste – there should still be whole parts of quinoa and parts of the bean partially whole, which is fine. (You could do this step by hand with a potato masher, but may take a bit longer to achieve the paste).
3. Add the paste to a mixing bowl, along with the spring onions, garlic, red pepper, white onion, carrot, sun-dried tomatoes, coriander, cumin, paprika, cayenne pepper (if using), tamari and seasoning. Combine the ingredients until firm and divide into ball-shapes - it should make roughly 6 good sized burgers/patties.
4. Place these on a plate and refrigerate for at least 30 minutes
5. To cook the burgers/patties, melt the Lucy Bee Coconut Oil in a frying pan, flatten the burgers and lightly dust with flour, fry for 8-10 minutes, turning half way through. Note: make sure the pan is not crowded and if necessary, cook the burgers/patties in two batches.
6. Serve with a salad or vegetables of your choice.

Enjoy!