Sweet Potato, Black Bean, and Quinoa Veggie Patties

VeggieSweetPotato

These veggie patties outdo any others I’ve made thus far.  I’ve been trying for a few years to come up with a hearty, healthy, protein-packed, flavorful veggie patty, and this one is as close as it gets.  The beautiful thing about this is that you can tweak and change up the ingredients to flavor it to your palate’s delight.  I don’t like heat, so I omit chilis and spicy pepper.  But I do love garlic, onion, and Indian spices A LOT.  I didn’t add any garlic to these patties this time, but next time I will add some.  I made one batch, and froze a batch of two patties per baggie.  They are very firm, and the texture is much like that of a regular meat patty, so they hold up very well in a bun like a regular meat hamburger.  These would be great done on a grill, too, atop a grill pan.  So, here we go.

INGREDIENTS

1 cup precooked and cooled red quinoa

2 cups mashed baked sweet potatoes (skins removed)

1 cup black beans (homemade or canned/drained/rinsed)

1/2 cup walnuts, chopped very finely

1 cup finely diced green onion

3 tsp. cumin

2 tsp. smoked paprika

1 tsp. kosher salt

1/2 tsp. coarse-grind pepper

METHOD

Preheat oven to 350. Wash and bake the sweet potato on a parchment-lined baking sheet for about 45 minutes (or until soft).  Remove and set aside to cool before pulling the skin off.  Meanwhile, cook the quinoa according to the package directions.  Be sure to rinse the quinoa in water a few times before cooking to remove the residue.  The water should come out clean before you begin cooking them.  Chop up your green onions, and walnuts (if you care to add some garlic, chop that up, too), set all aside in a small bowl.  Remove the skins from the sweet potatoes once they’re cool enough, and mash them into a large mixing bowl.  Mash the rinsed and well-drained beans into to the sweet potato mix, leaving some whole.  Add the rest of the ingredients, and mix all very well.  Lightly grease a baking sheet with EVOO, and shape the patties into rounds (about 1/4 cup each), and place them on the sheet.  When done with all of them, turn them over and flatten them to your desired thickness (adjust baking time according to thickness).  By taking this extra step to turn them over, both the bottom and the top of the patties will have some light oil coating that will produce a nice brown crispness to the outside.  Bake for about 20-25 minutes, then turn.  Bake another 20-25 minutes, depending on how thick you’ve made your patties.  They should be firm and nicely browned before you remove them from the oven.  Let cool, and serve in a bun or with vegetables, or just with fruit.

I made some of my homemade guacamole, and then used the patties as the “bun” for the guacamole.  Along with that, I had some vegetables and fruit.  Really worth making, and as I said earlier, you can freeze them in singles or doubles.  This recipe made about 20 patties.

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