Cannellini Bean, Herb & Quinoa Patties

2013-11-11
  • 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.

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Ingredients

  • 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

Method

Step 1

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. -

Step 2

Shape the mixture into small patties and if you have time, refrigerate for 30 minutes before cooking. -

Step 3

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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Recipe Comments

  1. posted by Natacha Wilson on November 16, 2013

    about to cook these but just wondering if they will freeze before cooking them and also can I serve them cold the next day once they are cooked. I have a two year old who loves his food so keen to give them a go. Would quinoa flakes work well to replace the bread crumbs if need be. sorry so may questions. thanks

      Reply
    • posted by Jess on November 16, 2013

      Hi Natacha,
      Yes, these are great frozen before cooking, just wrap them individually or in batches of 2-3 and use within a couple of months. If stored in the fridge appropriately after cooking you can serve them cold the next day. If you have a lowered immune system it is recommended you reheat them to greater than 60degrees celsius to prevent food poisoning.
      And, yes, quinoa flakes would also work well.
      Enjoy, Jx
      ps. here is a link to an article on freezing and defrosting that may help. oh and there is a great freezer section in our magazine.

        Reply
  2. posted by Catherine on November 16, 2013

    The taste of these patties was spectacular! The whole family loved them. However they didn’t hold together at all – even after I added an extra egg and breadcrumbs. Where might I have gone wrong?!

      Reply
    • posted by Jess on November 16, 2013

      Hi Catherine,
      They are delicious aren’t they :) I found the larger the patties the more likely they were to break them up so I kept them at a smaller size, say around 2 tbsp. Could that have been a reason? Jx

        Reply
  3. posted by Natacha Wilson on November 16, 2013

    Great Thank you Jess. I did make them with Quinoa flakes and also froze some before cooking. They cooked really well. Were a little soft I assume from not using breadcrumbs but cooked just fine. Also used coconut oil as I didn’t have rice bran oil. My son ate two and a half out of the three I gave him. Yum! Yum! were his exact words. I thought they were delicious too a little like falafels. Thanks for a great recipe. I have your magazine which I am thoroughly enjoying working my way though it every night. But I’ve also printed many of your recipes prior to the magazines release date so already have many of them. looking forward to the next issue with hopefully very new recipes.

      Reply
  4. posted by Kirsten on January 22, 2014

    Hi could you use chickpeas instead?

      Reply
    • posted by Jess on January 22, 2014

      Hi Kirsten, absolutely – chickpeas would work beautifully. Enjoy, Jx

        Reply
  5. posted by KC on February 8, 2014

    Hi. Is the 1.5 cup of quinoa before or after it’s cooked? If after, how do I know how much to cook?

      Reply
  6. posted by Caitlin Loder on March 10, 2014

    I was wondering if these could be baked rather than fried? And if they could be frozen after cooking? Thanks :)

      Reply
    • posted by Jess on March 10, 2014

      Hi Caitlin,
      Yes these could be baked, I would suggest baking for around 10-15 minutes at 180degrees, turning them over halfway through. I would recommend keeping an eye on them just to make sure they don’t burn. We would love to hear how you go. Thanks, Jx

        Reply
      • posted by Caitlin Loder on March 11, 2014

        Thank you, I’ll try getting around to making them today and I’ll let you know how I go!

          Reply
  7. posted by Laura on March 27, 2014

    These are great! I was wondering if you can store the leftover mixture raw in the fridge for 24 hours and cook the next day (or should the patties be cooked before being stored in the fridge)? Thanks!

      Reply
    • posted by Jess on March 27, 2014

      Hi Laura,
      Yes, you could store the leftover raw mixture in the fridge to cook the next day. Alternatively you could freeze the uncooked patties in individual portions to defrost and cook a later time. So glad you enjoyed them. George & I think they are delicious too. Jx

        Reply
  8. posted by Emma on May 2, 2014

    Yummo! Made these today for my 9mo son and he loved them! One in each hand and shoveling in to his mouth kind of loved them. Didn’t have any coriander so I made them with some Italian inspired flavors, swapped the coriander for basil and added a small clove of garlic instead of cumin. Will be making these again.

      Reply
  9. posted by Lucie on June 1, 2014

    Might be a silly question, but what vitamin C containing food would you suggest serving alongside these patties? Thanks!

      Reply
    • posted by Jess on June 2, 2014

      Hi Lucie,
      Either, or even better – both, fruit and vegetables would be great e.g. mandarin or orange segments, kiwi fruit, lightly steamed broccoli, halved cherry tomatoes, peas etc. I hope that helps. Jx

        Reply
  10. posted by Jess on July 23, 2014

    Hi, just wondering what a good egg replacer would be for this recipe as my son is allergic to both egg and potato (most commercial egg replacers are potato starch) thanks

      Reply
  11. posted by Cherie on October 24, 2014

    I tried oven baking them. Worked well. 180deg C for 20minutes, turning half way through.

      Reply
  12. posted by Nicola on January 12, 2015

    Hello,
    As above, I too was wondering if the 1.5 cups of quinoa was before or after it was cooked.
    Thank you
    N

      Reply
  13. posted by Kristy on March 18, 2015

    Delicious!!! Substituted breadcrumbs for gf flour and added extra egg, corn, rocket, spring onion and remaining suggested ingredients. Fabulous!!!

      Reply
    • posted by Jess on March 18, 2015

      Great to hear, thanks for the lovely feedback Kristy :) Enjoy, Jx

        Reply

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