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Corn and black bean patties

with silverbeet quioa and avocado drizzle

Ready in around 20 mins

RECIPE FACT:
Quinoa is a seed and has twice the dietary fibre than white rice.
Nutritional Info:
  • Energy: 2783kj (665Kcal)
  • Protein: 20g
  • Carbohydrate: 58g
  • Fat: 28g
  • Contains: Milk
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE CORN AND BLACK BEAN BATTER:

    Roughly chop the coriander including the stalks. Place the black beans in a sieve and rinse under cold water. Drain well. Place the black beans in a bowl with the chickpea seasoning and mix with a fork, crushing some of the beans. Add 2-3 tbsps of water, half the coriander and the corn. Season with salt and pepper and mix well until combined.

  • 2. TO COOK THE SILVERBEET AND QUINOA:

    Slice the roasted red capsicum into ½ cm strips Slice the silverbeet into ½ cm strips discarding any of the white stalk. Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Once hot add the capsicum and silverbeet and cook for 1-2 mins. Open the bag of steamed quinoa, squeezing gently on the bag to break up the large clumps. Add to the pan and cook for 2-3 mins. Remove from the pan and cover to keep warm. Just before serving add the remaining coriander, toss through the lime dressing and season with salt and pepper.

  • 3. TO COOK THE CORN AND BLACK BEAN PATTIES:

    Wipe out the pan and place back over a medium heat with 2-3 tbsps of olive oil. Divide the mixture into 4 patties about 1 cm and cook for 3-4 mins on each side until golden and cooked through – adjusting the heat if necessary.

  • TO SERVE:

    Spoon silverbeet quinoa onto plates. Top with corn and black bean patties and dollop with avocado drizzle.

Ingredients In your box:
  • 1 tin black beans
  • 1 bag of steamed white quinoa
  • 1 pot of avocado drizzle
  • 1 pot of lime dressing
  • 1 sachet of chickpea seasoning
  • 1 pot of corn
  • 1 pot of roasted capsicum
  • 1 bag of silverbeet
  • 1 bag of coriander

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