prep time: tbd
cook time: tbd
servings: 4 - 6
1 1/2 cups cooked cannellini beans
1 cup cook quinoa
1/2 cup breadcrumbs
2 shallots - diced
1 garlic clove - minced
1/2 teaspoon fennel - crushed
2 teaspoon cumin
healthy handful of parsley - chopped
1. place a large frying pan over medium high heat and drizzle with olive oil. add shallots and cook for a minute until they begin to soften. add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. remove from heat and cool.
2. place the beans, quinoa and breadcrumbs in a large mixing bowl. add the parsley and cooled shallot mixture and set the plan aside but don't clean. combine everything together with your hands, mashing the beans so that the mixture turns into a paste. season with salt and pepper.
3. when combined, form the mixture into small patties, about the size of your palm and about and inch thick. place the frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. cook the patties in batches for about 3 minutes on each side until nice and golden brown. remove from pan and immediately season with salt and a drizzle of lemon.
- goop, october 2013