Cumin Quinoa Patties

Name: Cumin Quinoa Patties
Ingredients: 1 cup water; 1/2 cup quinoa, rinsed; 1 medium carrot, cut into 1-inch pieces; 1 cup canned white kidney; cannellini beans, rinsed and drained; 1/4 cup panko (Japanese) bread crumbs; 3 green onions, chopped; 1 large egg, lightly beaten; 3 teaspoons ground cumin; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons olive oil; Sour cream, salsa and minced fresh cilantro, optional

13 ingredients

3 steps

Ingredients

1 cup water
1/2 cup quinoa, rinsed
1 medium carrot, cut into 1-inch pieces
1 cup canned white kidney
cannellini beans, rinsed and drained
1/4 cup panko (Japanese) bread crumbs
3 green onions, chopped
1 large egg, lightly beaten
3 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
Sour cream, salsa and minced fresh cilantro, optional

Directions

1

In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork.
2

Meanwhile, place carrot in a food processor; pulse until coarsely chopped. Add beans; process until chopped. Transfer mixture to a large bowl. Mix in cooked quinoa, bread crumbs, green onions, egg and seasonings. Shape mixture into eight patties.
3

In a large skillet, heat oil over medium heat. Add patties; cook until a thermometer reads 160°, 3-4 minutes on each side, turning carefully. If desired, serve with optional ingredients.