Seaweed Salt – with organically harvested Atlantic Dulse flakes and wild wakame from the pristine waters of the South Island.
The Power of Three – a blend of flaked, Sea Lettuce, Atlantic Dulse and Sugar Kelp.
Fresh vegan black bean and quinoa patties infused with seaweed. Great as a wrap filler, burger patty or a perfect health bowl pairing. Pair with our Seaweed salt tzatziki for the ultimate flavour combination.
Power of three Vegan patties
Prep time: 20 Cook time:20 Makes: 6 large patties
1 vegetable stock cube
1 can black beans (drained, rinsed and patted down)
Rinse quinoa, place in a saucepan with water and vegetable stock and boil for about 10 minutes. Cover the pan and reduce heat to medium-low heat, so the liquid simmers. Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it’s cooked.
Meanwhile, sauté olive oil, the red onion and garlic until it is golden brown and set aside.
Mash rinsed black beans in a bowl with a fork, leaving some larger chunks of beans.
Add the onion and quinoa to the bean mix along with the tomato paste, power of three, cayenne pepper, paprika and chilli kelp. Mix until combined.
Divide bean mixture into 6 balls, flatten into patties.
Place patties on a parchment paper lined baking sheet and bake at 180°C for 10 minutes on each side, 20 minutes total.
Seaweed salt tzatziki
1 ½ cups grated and drained cucumber
1 cup plain Greek yogurt
1 tbsp extra virgin oil
1 minced garlic clove
1 tsp dill
1 tbsp lemon juice
1 tsp seaweed salt
Cracked pepper and chilli flakes to taste
Grate whole cucumber, drain excess juice of cucumber by squeezing the grated cucumber between your palms in handfuls.
Add yogurt, olive oil, garlic, dill, lemon juice and seaweed salt. Adding pepper and chilli flakes to taste.
Let it sit for 5 minutes and serve immediately or chill for later.