by Sarah Steimer
- 2/3 cup black beans
- 1 cup cooked quinoa
- 3 tablespoons finely chopped red onion
- 3 tablespoons chopped sun-dried tomatoes
- 1 garlic clove, minced
- 2 teaspoons red pepper flakes
- salt and pepper
- 1 egg
- 1/4 cup – 1/3 cup breadcrumbs (you’ll be able to gauge this as you mix)
- olive oil
Use the back of a fork to mash the black beans in a medium-sized bowl. Add the quinoa, red onion, tomatoes, garlic and red pepper flakes. Mix well, adding salt and pepper to season. Add the egg and combine. Add the breadcrumbs a little at a time, combining as you go, until the mixture reaches a texture where it will be firm enough to form.
Form the mixture into golfball-sized balls, then use your palms to press into patties.
Heat a medium or large pan over medium heat. Once hot, add enough oil to cover the bottom of the pan. Once the oil is hot, add the patties, leaving enough room so they do not touch. Cook for about 3-4 minutes on each side, or until golden brown. Continue until all patties are cooked. Serve immediately or refrigerate for up to one week.
Makes about 16 patties.