Romaine wrapped Refried Beans & Quinoa Patties

By Panfusine • February 22, 2012 • 2 Comments

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Author Notes: No story here, I'm trying to cut down on carbs (anyone who's tried that knows how difficult that is) Quinoa provides a texture as well as an added shot of proteins, making this a great vegan burger.. I simply wrapped it in Romaine lettuce leaves & scarfed it down. - Panfusine

Makes 8

8 Romaine Lettuce leaves
1 cup cooked Quinoa
1 cup fat free refried beans
2 1/2 cups Panko bread crumbs
1 teaspoon Garam Masala
1 small Fresh birds eye chilli deseeded & finely minced
1/4 cup Finely diced Shallots
1/2 cup Finely chopped Cilantro
Juice of 1 lemon
Salt to taste
Olive or any other Oil for Pan frying

Wash & pat dry the romaine lettuce. Cut each leaf into two halves.
To obtain 1 cup of cooked Quinoa, add 1/2 a cup of the seeds to 1. 1/4 cups of hot water. Bring to a boil, reduce heat, cover & cook for ~ 15 min (until the seeds sprout their little tails out & turn translucent. Drain off any excess water.
Combine the Quinoa, refried beans and all the other ingredient along with 3/4 cup of Panko bread crumbs. (reserve the remaining for coating the patties). Bring together into a mass. Taste and adjust for seasonings. Divide into 8 patties. Coat each patty in the Panko bread crumbs prior to pan frying.
Heat a non stick skillet and add the patties two at a time. Drizzle oil over the patties and fry each side on medium heat until golden brown. Wrap each patty in 2 half lettuce leaves & Serve warm with any chutney or aioli of your choice.