Patties:

¼ cup dry beans (or 1 cup cooked beans)
2 tbsp neutral oil, divided, plus extra for greasing
75g onions, finely diced
4 to 5 garlic cloves, minced
75g carrots, finely diced
50g spinach, finely chopped
1 chili, minced
50g celery, finely diced
2 tsp salt
1 tsp cumin powder
1 tbsp quinoa
30g chives white & green part, finely chopped
30g parsley, finely chopped
handful mint, finely chopped
squeeze of lemon
¾ cup oats flour

Assemble:

lettuce, shredded
schug , or a store bought hot sauce you prefer
8 wraps or buns, more or less depending on size
tatziki / mayo

1. If using cooked beans, skip to step 2. If using dry beans, wash and soak the beans in water for at least 4 to 5 hours. Drain and transfer to pressure cooker. Add enough water to cover the beans entirely. Cover and cook on high for 4 whistles. Drain and reserve.

2. Cook quinoa per package instructions. Drain and reserve. Next, Heat 1 tbsp of neutral oil on medium low in a medium sauce pan. Saute the onions and garlic until translucent and fragrant, for about 3 to 5 minutes. Next add the carrots, spinach, chilli and salt. Cook until the spinach has wilted and most of the water has evaporated. Now add the celery and cook for another minute or so. Remove from stove.

3. In a mixing bowl, transfer the cooked veggies, beans, cumin powder, quinoa, chives, parsley, mint, lemon juice and oats flour. Using a masher, slightly break the beans and mix thoroughly. Alternatively, Transfer all the ingredients to the bowl of a stand mixer. Using the paddle attachment, mix the ingredients thoroughly. You will notice that the beans break down automatically and there is no need to mash them! Taste check and adjust salt, chilli or lemon as needed.

4. Grease your hands and a baking sheet with oil. Make 30g (or to desired size) patties of the mix and place on prepared baking sheet. Heat 1 tbsp of oil in a nonstick skillet and coat evenly. Cook patties on medium heat for about 10 minutes, flipping mid way through until each side has browned.

5. Heat tortillas per package instructions or toast buns as desired. Layer on your condiments - hot sauce of choice / schug and mayo / tatziki. Then add the lettuce and patty. You can also later in some tomatoes and onions, just make it your own!

6. Uncooked patties can be stored in the freezer for 3 to 4 months.

Notes:

1. You can use rotis or parathas as wraps for a healthier alternative.

2. Feel free to use any additional veggies - just dice them finely. Great way to use any leftover veggies rolling around in your fridge.

3. I love the heat schug brings with it, but really find the need for a cooling agent. That’s why I use tatziki. Mayo should do the trick as well!

4. Coarsely blitz oats in a food processor for oats flour.

5. If you find your patty mixture to be quite wet, add more oats flour.