Cornmeal Quinoa Black Bean Patties
adapted from Terry Walters CLEAN FOOD cookbook
1 (15-oz.) can black beans
1/2 cup cornmeal
1 cup cooked quinoa
1/3 cup onion, finely diced
1/4 t cayenne pepper or chile powder
1/2 T minced garlic
2 t paprika
2 t ground cumin
salt + pepper, to taste
canola or coconut oil, for frying
6 swiss chard leaves or hamburger buns
condiments, for serving
In a medium bowl, mash together black beans + cornmeal. The mixture will look crumbly. Gently fold in cooked quinoa, onion and spices. In a small bowl, whisk your egg, and add to the bean, cornmeal + quinoa mixture. Mix well, and set bowl aside.
In a saucepan over medium-low, pour oil to lightly coat the entire bottom of the pan. Using your hands, divide the mixture into six, and form balls. Two to four at a time, place the balls into the pan and fry the patties until each side is golden brown, about 4 to 6 minutes per side. When you flip your ball, smash down with a spatula to form a patty-like shape.
Top with condiments of your choice (I suggest mustard, ketchup or salsa), and serve warm wrapped in a swiss chard leaf or on a hamburger bun. Enjoy!
Makes 6 hearty patties