These patties are my new obbsession, pair them with a side salad and they make the perfect light, summer dinner.
What you’ll need:
1/2 cup dry quinoa
1 cup cooked black beans (if canned, rinsed and drained)
1 medium sized sweet potato
1/2 of a small red onion, diced
1 TBS chili powder
1/8 tsp cayenne pepper
Salt and Pepper
Handful of coriander for serving
Your favorite hot sauce for drizzling (optional)
For the Avocado Cream Sauce
- 1 large ripe avocado
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 1 small jalapeño pepper, seeded and diced
- small handful of minced corriander
- 3 cloves of garlic, minced
- Juice from 1 lime
- Salt to taste
Serves 4-6 fritters
What to do:
With a blender, mix all the ingredients for the avocado sauce together until smooth. Taste test and set aside.
Preheat oven to 190 degrees. Place 1/2 cup of quinoa with 1 cup of water in a saucepan. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed all the water and can easily be fluffed with a fork. About 10-12 minutes.
Cut the sweet potato into small pieces. Place in a large pan of boiling water and cook until fork tender. About 10 minutes. Drain and when cool enough to hand mash with a potato masher or the back of a fork. Then, in a large bowl combine the cooked quinoa, sweet potato, onion, and spices. Mix until well combine. Form uniform patties with your hands.
Place on a prepared baking sheet and bake for about 10 minutes. Carefully flip patties over and bake for another 10-15 minutes, or until edges are browned and lightly crisp.
Serve with Avocado Cream Sauce and your favorite hot sauce, garnish with coriander. Enjoy! B xx