Cannellini Bean, Herb & Quinoa Patties2013-11-11
- Yield : 16 patties
- Prep Time : 15m
- Cook Time : 10m
- Ready In : 25m
It was third attempt = success with George and these delightful little Cannellini Bean, Herb & Quinoa patties. They were a slightly different taste to what he had recently been used to so initially he wasn’t so keen. Now, I knew they were delicious as I couldn’t resist eating them off his tray and George’s new little girlfriend, Ava, loved them. They’re such a nutritious little, vegetarian meal I really wanted George to enjoy them. So I offered again. And again. And success – last night he ate 4 of them! Sometimes that’s all it takes.
Tip: Including a range of herbs and spices in your cooking encourages children to accept a wide variety of tastes and flavours and avoid food refusal.
Nutrition Note: These all round nutritious and delicious vegetarian patties contain good quality protein, they are high in fibre and are a source of iron. Just remember to serve them alongside a vitamin C containing food to help maximise the absorption of the iron.Join us on Facebook for other foodie bits and pieces.
- 2 slices of multigrain or wholemeal bread, crusts removed
- 1 1/2 cups cooked quinoa
- 1 x 400g can cannellini beans
- 1 egg, lightly whisked
- 1 small zucchini, grated
- 2 tbsp coriander leaves
- 2 tbsp parsley leaves
- 1/2-1 tsp ground cumin (depending on taste)
- rice bran oil for frying
Places the bread slices in a food processor and process until breadcrumbs form. Add half the quinoa, cannellini beans, egg, zucchini, coriander, parsley and cumin and process until the mixture is finely chopped and well combined. Stir through the remaining quinoa. -
Shape the mixture into small patties and if you have time, refrigerate for 30 minutes before cooking. -
Place 1-2 tbsp of rice bran oil in a frying pan over medium-high heat and cook the patties in batches, 2-3 minutes each side or until golden. Serve as finger food alongside salad or steamed vegetables or on sandwiches or in wraps. -
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