Quinoa and bean patties with babagosh
Fuel your muscles with these delicious, high-protein quinoa and black bean patties, perfectly paired with creamy homemade babaganoush. This vibrant vegan meal is packed with fiber and complex carbs, making it ideal for muscle building and a healthy lifestyle. Simple, satisfying, and bursting with flavor!
Preparation
1
Preheat your oven to 200°C (390°F). Pierce the eggplant a few times with a fork. Place it on a baking sheet and roast for 30-40 minutes, or until very soft and slightly collapsed. Let it cool slightly, then scoop out the flesh into a bowl.
2
While the eggplant roasts, prepare the patties. In a large bowl, mash the drained black beans with a fork until mostly crushed but still with some texture. Add the cooked quinoa, finely diced onion, 2 minced garlic cloves, oat flour, chopped fresh parsley, ground cumin, and smoked paprika. Season with salt and black pepper.
3
Mix all patty ingredients thoroughly until well combined. Form the mixture into 4 equally sized patties. If the mixture is too wet, add a little more oat flour.
4
Heat a non-stick pan over medium heat with a drizzle of olive oil (optional, for crispier patties). Cook the patties for 4-6 minutes per side, until golden brown and firm.
5
For the babaganoush, add the roasted eggplant flesh, tahini, lemon juice, 1 minced garlic clove, and olive oil to a food processor or blend with an immersion blender. Season with salt and pepper. Blend until smooth and creamy. Taste and adjust seasonings if needed.
6
Serve the warm quinoa and bean patties immediately with a generous dollop of babaganoush. Enjoy!
Nutrational Values per serving
119
kcal
5g
protein
16g
carbs
4g
fat