Corn and black bean patties
Ready in around 20 mins
- Energy: 2783kj (665Kcal)
- Protein: 20g
- Carbohydrate: 58g
- Fat: 28g
- Contains: Milk
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 ¼ cup of water, half the coriander and the corn. Season with salt and pepper and mix well until combined adding a little extra water if needed.
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 8 patties about 1 cm thick and cook for 3-4 mins on each side until golden and cooked through– adjusting the heat if necessary.
Spoon silverbeet quinoa onto plates. Top with corn and black bean patties and dollop with avocado drizzle.
- 2 tins 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