Garden Patties
These patties are a delicious way to load up on veggies. To make sure you are hitting all your macros these are amazing stacked with balsamic grilled eggplant, portobello mushrooms, hummus, pesto and your choice of protein.
Approximately 16 patties
Ingredients
Patties
1/2 cup quinoa
2 cups fresh or frozen fava (broad) beans
1 large bunch curly kale, stems removed
1 tbsp grated fresh ginger
2 tbsp chopped parsley
2 tbsp chopped fresh mint
1/2 tsp garam masala
1 tbsp macadamia nut oil
Sesame-pistachio coating
1/2 cup pistachio nuts or pumpkin seeds
1/3 cup flaxseed meal
1/4 cup sesame seeds
Directions
Soak quinoa overnight and rince thoroughly
then cook and set aside. Blanch the fava (broad) beans in a pot of salted water for a few minutes, then remove and place in a bowl of iced water.
Repeat this step with the kale. When cooled completely, drain all the vegetables in a colander.
Remove the outer skin of the fava beans, then squeeze out the excess liquid from the kale and blend with ginger, parsley, mint, garam masala and salt in a food processor until a chunky puree.
Preheat oven to 190Γ Γ£C. Grind pistachios and flax meal. Set 1/4 cup aside. Add the sesame seeds to the rest of the mixture and set aside as well. This will be your coating.
Combine vegetable blend with quinoa, oil, and pistachio-flax mixture. Form patties and coat with sesame-pistachio mix.
Bake for 10 minutes on each side. For a golden brown finish, grill the cakes 1 minute.