White Bean Quinoa Beet Patties

Recipe characteristics

• Easy to make
• Healthy, flavorful and packed with nutrients
• High in fiber
• High in protein
• They hold together well through cooking and eating
• Dietary requirements: plant-based, gluten-free, nut-free, and soy-free.

Notes on ingredients

• Cannellini beans: Cooked or canned both work well. If you are using canned beans, make sure to drain and rinse them well.
• Cooked quinoa: It’s a great way to use up any leftover quinoa you’ve got on hand from other recipes.
• Grated beets: You’ll need peeled and grated raw beets!
• Spices: This recipe calls for smoked paprika powder and curry powder but feel free to experiment with flavors and seasonings.
• Garlic: Garlic gives an additional flavor.
• Parsley: Fresh is the best!
• Chickpea flour: Chickpea flour is high in protein (1 cup contains more than 20 g of protein), fiber, and micronutrients and it is lower in carbs and calories than traditional wheat flour. It’s otherwise know as garbanzo bean flour. 
• Ground pumpkin seeds: Pumpkin seeds are highly nutritious and packed with powerful antioxidants.

How to make patties

• Drain and rinse cannellini beans well and place them into a food processor.
• Add grated beets, spices, salt and pepper, and process for a minute or two, scraping down the mix from the sides of the processor if required.
• Transfer the mixture to a large mixing bowl.
• Add cooked quinoa, chopped parsley, minced garlic, ground pumpkin seeds, and chickpea flour. Use your hands and mix well until the mixture begins to hold together. Taste and adjust seasonings as needed.
• Refrigerate the mixture in a bowl for 1-2 hours or so and form the patties when you’re ready to cook them. This way, they will be firmer and hold together better while cooking.
• Divide the mixture into approx. 16 equal parts and shape them into small patties (my patties were approx. 6 cm in diameter but you can make bigger ones if you wish).

How to cook patties

Stove top

• Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.
• Cook patties for about 2-3 minutes on each side until golden.
• Repeat with the remaining patties until they are all cooked.

In the oven

• Preheat oven to 180°C and line a baking sheet with parchment paper.
• Brush each patty lightly with olive on both sides and place in a single layer on the prepared baking sheet.
• Bake patties for approx. 15 minutes, then flip them over and bake for an additional 5 minutes. The patties should be lightly golden on both sides.

How to store patties

• Store leftover patties in an airtight container in the fridge for up to a 3 days.
• Or you can freeze them with parchment paper in between the patties for up to 3 months.

Serving suggestion

• Serve with your favorite gluten-free buns, vegetables, and toppings.

White Bean Quinoa Beet Patties

Nensi Beram

Nutrient-packed White Bean Quinoa Beet Patties! Simple, satisfying and delicious! Serve with your favorite gluten-free buns, vegetables, and toppings.

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Prep Time 30 minutes mins

Cuisine Gluten-free, Vegan

Servings 16

Calories 80 kcal

Equipment

• Food processor

Ingredients

  

1x2x3x

White Bean Quinoa Beet Patties

• 200 g cannellini beans
• 200 g grated beets
• 200 g cooked quinoa
• 2 cloves garlic minced
• 1 tablespoon chopped parsley
• 2-3 teaspoons smoked paprika powder
• 1/2 teaspoon curry powder
• salt to taste
• pepper to taste
• 50 g ground pumpkin seeds
• 140 g chickpea flour

Instructions

 

White Bean Quinoa Beet Patties

• Drain and rinse cannellini beans well and place them into a food processor.
• Add grated beets, spices, salt and pepper, and process for a minute or two, scraping down the mix from the sides of the processor if required.
• Transfer the mixture to a large mixing bowl.
• Add cooked quinoa, chopped parsley, minced garlic, ground pumpkin seeds, and chickpea flour. Use your hands and mix well until the mixture begins to hold together. Taste and adjust seasonings as needed.
• Refrigerate the mixture in a bowl for 1-2 hours or so and form the patties when you’re ready to cook them. This way, they will be firmer and hold together better while cooking.
• Divide the mixture into approx. 16 equal parts and shape them into small patties (my patties were approx. 6 cm in diameter but you can make bigger ones if you wish).

How to cook patties

Stove top

• Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.
• Cook patties for about 2-3 minutes on each side until golden.
• Repeat with the remaining patties until they are all cooked.

In the oven

• Preheat oven to 180° C and line a baking sheet with parchment paper.
• Brush each patty lightly with olive on both sides and place in a single layer on the prepared baking sheet.
• Bake patties for approx. 15 minutes, then flip them over and bake for an additional 5 minutes. The patties should be lightly golden on both sides.

How to store patties

• Store leftover patties in an airtight container in the fridge for up to a 3 days.
• Or you can freeze them with parchment paper in between the patties for up to 3 months.

Serving suggestion

• Serve with your favorite gluten-free buns, vegetables, and toppings.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts

White Bean Quinoa Beet Patties

Serving Size

 

16

Amount per Serving

Calories

80

% Daily Value*

Fat

 

2

g

3

%

Sodium

 

43

mg

2

%

Carbohydrates

 

11

g

4

%

Fiber

 

2

g

8

%

Sugar

 

2

g

2

%

Protein

 

4

g

8

%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword bean beet burgers, bean burgers, quinoa bean patties