I made this dish, inspired by Sprouted Kitchen’s recipe, to bring with us. I made a few changes to add The Mess I Make’s touch. These can be enjoyed at room temp as an appetizer, crumble them up in a salad, or serve warm for burger patties. —themessimake.com
quinoa – uncooked (cook as directed on the box. Usually 1/2 c uncooked quinoa is cooked in 1 c salted water)
Cannellini beans (or chickpeas)- canned
potato – boiled (instead of using egg)
small red onion
Serrano peppers (depending on your spice level tolerance)
Add Cannellini beans, cilantro, lemon juice, salt, ground cumin, and pulse for 30-45 seconds (until the beans have just broken down).
Add boiled potato, cooked quinoa, and pulse until everything is mixed. Don’t over-pulse the mixture or it will get too mushy.
Make 1 inch balls and flatten them.
Heat a non-stick or a ceramic pan on medium heat.
Drizzle vegetable or extra virgin olive oil on the pan and carefully place the patties on the pan.
Cook the patties for ~5 minutes on each side or until they reach a beautiful brown toasted color.
These patties can be served at room temperature so let the patties cool off on a wire rack while you make the yogurt sauce.
Mix everything in a bowl and refrigerate until ready to serve.
Slice ~10 cherry tomatoes in halves or thin slices, whatever you prefer.
Place patties on a serving platter.
You can either dollop a small amount of yogurt on each patty (this could get messy) or use the sandwich bag technique. Transfer the yogurt mixture in a sandwich bag and cut a small piece at one of the corners and pipe the yogurt onto each patty. This made the dish mess-free and pretty at the same time.