Quinoa Patties

Directions

1. 1
   Pulse onions, garlic, green chillies.
2. 2
   Add Cannellini beans, cilantro, lemon juice, salt, ground cumin, and pulse for 30-45 seconds (until the beans have just broken down).
3. 3
   Add boiled potato, cooked quinoa, and pulse until everything is mixed. Don't over-pulse the mixture or it will get too mushy.
4. 4
   Make 1 inch balls and flatten them.
5. 5
   Heat a non-stick or a ceramic pan on medium heat.
6. 6
   Drizzle vegetable or extra virgin olive oil on the pan and carefully place the patties on the pan.
7. 7
   Cook the patties for ~5 minutes on each side or until they reach a beautiful brown toasted color.
8. 8
   These patties can be served at room temperature so let the patties cool off on a wire rack while you make the yogurt sauce.
9. 9
   Mix everything in a bowl and refrigerate until ready to serve.
10. 10
    Slice ~10 cherry tomatoes in halves or thin slices, whatever you prefer.
11. 11
    Assemble
12. 12
    Place patties on a serving platter.
13. 13
    You can either dollop a small amount of yogurt on each patty (this could get messy) or use the sandwich bag technique. Transfer the yogurt mixture in a sandwich bag and cut a small piece at one of the corners and pipe the yogurt onto each patty. This made the dish mess-free and pretty at the same time.
14. 14
    Place sliced cherry tomatoes on each patty.