Red Kidney Bean Patties with Creamy Cashew Sauce

Ingredients

Patties

• 475g cooked and rinsed red kidney beans*
• 130g minced brown onion
• 100g cooked quinoa*
• 2 cloves garlic (grated)
• 2 Tbsp. arrowroot flour or corn starch*
• 1 tsp pink salt*
• 1/2 tsp smoked/sweet paprika*
• 1/4 tsp ground cumin*
• 1/4 tsp ground coriander*
• Ground black pepper*

Cashew Sauce

• 120g raw cashews* (soaked 4-6 hours and rinsed)
• 120ml water
• 2 Tbsp. apple cider vinegar*
• 2 Tbsp. lemon juice
• 2 Tbsp. olive oil*
• 1 Tbsp. maple syrup*
• 1.5 – 2 tsp pink salt*
• 1 clove garlic
• Ground black pepper*

*available at Naked Foods

Method

Cashew Sauce:

1. Blend all sauce ingredients in a high-speed blender until smooth.

Patties:

1. Mash cooked (or canned) kidney beans with a potato masher.
2. Sauté minced onion with 1 tbsp. olive oil until softened. Mix well in a bowl with all other patty ingredients.
3. Form into 18 patties. Pan fry the patties with olive oil over medium heat until firm and browned; about 4-5 minutes on each side.