Is that name long enough for you? I’ve been racking my brain trying to think of a cool name for this post. I dumped lemony for not being a real word, lemon-scented because it sounded like an asshole, and screwed around with the word order. It just needed to be descriptive, I guess. So uncool.
These little burgers were born from an empty fridge and a lack of beans. I tend to use white beans more for sneaking into baked items, and less in savoury dishes, but they work well here. They were also the only dried beans I had. I’ve used spinach because I had some in the freezer, but I think ramps would be awesome in the spring, or leeks, or kale, or just about anything green. Graham is reading this over my shoulder as I type and just lifted up some lettuce from our dinner and asked, “this?” and giggled. Don’t use lettuce.
The ingredient list for this recipe is pretty short. You’re just using what’s listed in the title, plus onion, garlic, a couple spices, and some ground flax. Easy peasy, lemon squeezy. That’s especially fitting today. One more thing. I soaked my quinoa before cooking it, and I think this recipe might work with quinoa that’s just been soaked and not cooked (time saver!). I’ll try that in the future and update the recipe.
White Bean, Quinoa, Spinach, and Lemon Patties with Dill Yogurt Sauce
Makes 16 small patties
2 cups cooked or canned and well rinsed white beans
1 cup cooked quinoa
1/2 cup just-cooked spinach
Zest and juice of one unwaxed lemon (about 1/4 cup lemon juice)
1 onion, finely chopped
4 cloves garlic, minced
Salt and pepper to taste, plus a tiny pinch of cayenne pepper
3 tablespoons ground flax
Preheat the oven to 375F and grease or line a baking sheet.
In a large bowl, mash up the beans with a potato masher or a fork. You want them pretty squashed. Add the quinoa, spinach, lemon zest and juice, onion, garlic, salt, pepper, cayenne, and flax.
Form small patties about 8 cm wide and 1.5 cm tall and place on the baking sheet. Bake for 35-40 minutes, flipping gently halfway through. Serve hot or cold.
Yogurt Dill Sauce:
1/4 cup greek yogurt
2 tablespoons lemon juice
1 teaspoon white wine vinegar*
1 tablespoon finely chopped fresh or freeze-dried dill
Salt and pepper to taste
1 mini garlic clove, minced (optional)
In a small dish, mix the yogurt, lemon juice, vinegar, salt, pepper, and garlic with a fork. Serve cold.
1. The vinegar can be left out if you hate vinegar.
2. I often leave the garlic out if I’m serving this to other people, but I like it in mine.
3. To make this vegan, use a vegan yogurt. I don’t suggest coconut yogurt, but soy would be fine if you eat that.