Vegetarian patties are an excellent option to get all the nutrients you need. Once you have understood how the texture sticks together and how you want them more dry or softener, you will create many other balls recipes with other ingredients. Here I serve them on spinach, tomatoes, garlic, cardamome, curcuma and olive oil, with rice and radish.
Ingredients for 9 patties (2 or 3 servings): 1 cup cooked mung beans, 3/4 cup cooked quinoa, 3 garlic cloves, 4 tbs olive oil, 1 ts cumin, 1 ts chili powder, 1 tbs psyllium powder diluted in a little of water
How: I like soaking the beans overnight before steaming them for about 10 minutes, until tender. Preheat your oven at 160° C. Place the cooked beans in the food processor with the 3 garlic cloves and mix until the dough is forming. If you like a more crunchy texture, adjust the mixing timing accordingly. Add the cooked quinoa, the olive oil, the psyllium powder which is now like a gum when dissolved in water and all the spices you want. I like cumin and chili here. When all the ingredients stick together, it’s time to shape. I found that patties were a safer way to keep the quinoa mixture together. Brush them with a little bit of oil and place them in a dish to cook for 15 minutes in the oven.
Your are done! Hope you like it.