These yummy Patties are quick and easy to make. Just add a bit of salad and voila – you have a fabulous meal. Of course, they also make great snacks for on the road.
Rinse 100 g of quinoa thoroughly, place it in a pot with 250 ml of vegetable broth, cover with a lid, and bring it to a boil. Then reduce the heat significantly and let it simmer for 15 minutes. Afterward, remove it from the heat, remove the lid, and let it steam.
Meanwhile, finely dice the onions, grate the garlic and ginger, drain the kidney beans over a sieve, rinse, and let them drain.
Place the drained beans in a blender with the diced onions, grated garlic, ginger, 1 tbsp of flaxseeds, and the lovage leaves, and blend vigorously for 30 seconds until a homogeneous mixture is formed. Then transfer it to a large bowl. Add 1 tsp of tomato paste, mustard, and turmeric each; 1 tbsp of tamari and nutritional yeast flakes; ¼ tsp of smoked paprika, and 100 g of breadcrumbs; mix well.
Once the quinoa is cooked, also add it to the bowl, mix thoroughly again, and season with salt and pepper.
Shape the mixture into 6 equally-sized balls and flatten them to 1 cm thickness.
Heat a pan with peanut oil and fry the patties on both sides until golden brown; place them on a kitchen paper to drain.
Serve immediately or keep warm in the oven at 150°C (convection), if necessary.
Tip: We recommend serving these patties with a mushroom cream sauce.