Sandwich is a very common breakfast or snacks items and also works well for kid’s lunch boxes. There are variety of sandwich you can make like peanut butter jelly, cheese, Nutella and so on. The sandwich made from this patty recipe has good amount of protein. Patties can be either veg or non-veg and can be used along with lettuce, tomato, cucumber and so on. The recipe is to prepare a veggie patty using red kidney bean, black-eyed beans, quinoa and mix of veggies. For this recipe I have used fresh boiled beans however you can used canned one too. Patties can be prepared ahead of time and stored in refrigerator similar to store bought frozen patties. It certainly saves time early morning when everyone is in rush and helps in having a good quality breakfast.
Ingredients
- 1/4 cup Red kidney beans
- 1/4 cup Blackeyed beans
- 1/2 cup White quinoa cooked
- 1/4 cup Oats coarse grind + some more for rolling patties
- 1/4 cup Carrot fine chopped
- 1/4 cup Red pepper fine chopped
- 1/4 cup Beetroot fine chopped
- 1/3 cup Fresh coriander leaves fine chopped
- 1 tsp Ginger Garlic paste each
- 1/2 lemon juice
- 1/2 tsp Coriander & cumin powder each
- 1/4 tsp Red chili powder
- 1/4 tsp Garam masala powder
- 1/3 cup Dry roasted gram flour( besan)
- 1/2 tsp Chaat masala powder
- Salt to taste
- 1/3 cup Bread crumb
- Some oil for shallow fry patties
Instructions
- Clean all the beans using water and soak it fully in for overnight.
- Cook soaked beans into a pressure cooker along with 2 cups of water and 1 tsp salt at high heat. Once pressure start building, bring the temperature at medium heat and cook for 2-3 whistle. Once its done, turn off the heat and let it cool down.
- Drain all water from beans using strainer. Grind the beans in a food processor till mussy. Keep aside.
- Meanwhile, dry roast 1/2 cup quinoa at medium heat till light golden color. Stir it continuously.
- Once roasting is done, clean 2-3 time with water using fine strainer. Add quinoa, 1 and 1/3 cup water and 1 tsp salt in a pot.
- Cook it for 20-25 minutes at low to medium heat with lid on until all the water is absorbed and it gets cooked well and fluffy. Turn off the heat.
- In a mixing bowl, add ground beans, cooked quinoa, oats, carrots, bell peppers, beetroot, coriander leaves, ginger-garlic paste, lemon juice, coriander-cumin powder, garam masala powder, roasted gram flour( besan), chaat masala powder, salt and bread crumbs.
- Mix all ingredients very well. Add more bread crumbs or roasted gram flour if needed.
- Divide the mixture into equal parts and make small round balls.
- Heat non-stick pan at medium to high heat. Sprinkle some oil in pan. Take one round ball and roll it into grind oats and bread crumbs mixture. Flatten in to patty shape or you can make in cylinder shape to make it like a kebabs.
- Place the raw patties on the hot pan. Once bottom part gets brown in color, gently, flip in to other side.
- Roast it till golden color.
- Once its done, place it on paper towel. Make all patties following the same process.
- Delicious and healthy beans & quinoa veggie patties are ready.
- You can serve it as a appetizer or snacks with sauce for your kids.
- To make sandwich, apply some butter on whole grain bread and grill it in Panini maker. Cut an avocado and season it with lemon juice, salt and pepper.
- Apply some mint-coriander chutney on both bread. Place one patty and put avocado pieces on it. You can also add veggies like cucumber, lettuce and so on.
- Put another bread on it and place it in panini and grill for few more seconds.
- Cut in small pieces and serve it as a breakfast or evening snacks.
- My kids love to takes it in their lunch boxes.
Recipe Notes
- You can cook quinoa ahead of time and refrigerate in airtight container.
- Add more roasted gram flour or bread crumbs if mixture is watery or not coming together well.
- This patties can be prepared ahead of time and stored in an air-tight container in fridge. Reheat on tava or on panini griddle at the time of making sandwiches.
- Any leftover quinoa can be stored and used for other recipes.
- Coriander & mint chutney recipe
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