Red bell pepper
Pink Himalayan salt
Boil 3 cups of black beans
Boil 1 cup of quinoa
Boil 1 russel potato and 1 sweet potato
Stir fry ¼ organic onion (diced into small pieces), 2 garlic cloves (crushed), and 13-diced organic crimini mushrooms and 2 big handfuls of chopped spinach
All the prep work will make the process much smoother
First, cut 1/4th the bell pepper into thin slices or more depending on preference. Next, peel the skin off the boiled potatoes and smash with a fork or potato smasher. Add in your seasoning to the smashed potatoes, as the potatoes will act as a bonding to stick everything together. I added 2 ¼ tsp. of each of the following, smoked paprika, cayenne and 1 tsp. of turmeric, black pepper, and pink sea salt (add more salt if necessary).
After, start pouring ingredients into a food processor. First place in the red bell pepper, 2 cups of black beans, 1 cup of quinoa, and 2 smashed potatoes with seasoning. Blend together for 30-45sec making sure to not over process.
Afterwards, take the mix out and put in a big mixing bowl, add the stir-fry mushrooms + spinach, and mix together with a spoon to incorporate all the ingredients evenly together (you can add an extra ½ cup of beans into the mixture as well for added texture).
Finally, to fry them. Start forming some big golf size balls and flatting them out to make a patty. Take some rice flour and cover both sides with flour to achieve crispy firm texture on the outside. Add any oil of your choice to a frying pan and place the patty for 10 min on each side (be careful when flipping these)! After place on your bread of choice or even some big mushrooms for buns. Let the patties cool for 5 min before devouring.
This recipe makes 11-13 delicious veggie patties depending on the size of the patty and the good thing about this recipe is that if you have left overs you can simply freeze the patties in a glass cover. Add parchment paper between them so they wont freeze/stick together. In-joy this recipe for you and yours! 13Love
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