Our favourite meals are simple, nutritious dishes that take less than 30 minutes to prepare – and this one fits the bill!
Red Kidney Bean Patties with Creamy Cashew Sauce
Vegan, Dairy Free, Gluten Free
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:
- Blend all sauce ingredients in a high-speed blender until smooth.
Patties:
- Mash cooked (or canned) kidney beans with a potato masher.
- Sauté minced onion with 1 tbsp. olive oil until softened. Mix well in a bowl with all other patty ingredients.
- 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.
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