White Bean, Quinoa, Spinach, and Lemon Patties with Dill Yogurt Sauce
These vegan white bean patties have a surprisingly short ingredient list despite the long title - just seven ingredients, not including the basic spices. With lots of summer flavour from lemon and the dill sauce, they're a perfect light meal.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 16patties
Ingredients
2cupscooked or canned and well rinsed white beans
1cupcooked quinoa
½cupjust-cooked spinach
Zest and juice of one unwaxed lemonabout 1/4 cup lemon juice
1onionfinely chopped
4clovesgarlicminced
Salt and pepper to tasteplus a tiny pinch of cayenne pepper
3tablespoonsground flax
Yogurt Dill Sauce
¼cupgreek yogurt
2tablespoonslemon juice
1teaspoonwhite wine vinegar*
1tablespoonfinely chopped fresh or freeze-dried dill
Salt and pepper to taste
1mini garlic cloveminced (optional)
Instructions
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
In a small dish, mix the yogurt, lemon juice, vinegar, salt, pepper, and garlic with a fork. Serve cold.
Notes
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.