These crispy, mildly sweet patties are delicious with
lightly dressed arugula. Serves 4
1/2 cup (3-1/4 oz.) red or white quinoa, rinsed and drained
1 15-oz. can white beans, drained and rinsed
1/3 cup rolled oats
1/4 cup pine nuts
1 Tbs. Dijon mustard
1 Tbs. vegan (or regular) Worcestershire sauce
2 tsp. fresh thyme leaves
1 tsp. fennel seeds
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
3 Tbs. olive oil
Bring a 3-quart saucepan of water to a boil.
quinoa, reduce the heat to medium, and cook, stirring occasionally, until
tender, about 12 minutes.
rinse thoroughly with cool water.
pressing against the strainer with the back of a wooden spoon to extract as
much water as possible.
Transfer to a food processor and add the beans, oats, pine
nuts, mustard, Worcestershire, thyme, fennel seeds, lemon zest, 1 tsp. salt,
and 1/2 tsp. pepper.
a thick, smooth paste. With wet hands, form the mixture into eight
Heat the oil in a 12-inch nonstick skillet.
patties and cook, flipping once, until browned on both sides, 8 minutes total.
Nutrition information (per serving): Calories (kcal): 400,
Fat (kcal): 18, Fat Calories (g): 160, Saturated Fat (g): 2, Protein (g): 13,
Monounsaturated Fat (g): 10, Carbohydrates (mg): 48, Polyunsaturated Fat (mg):
5, Sodium (g): 530, Cholesterol (g): 0, Fiber (g): 8.