Fresh vegan black bean and quinoa patties infused with seaweed

As more people turn to plant-based nutrition and seek foods which provide added nutrients, they are discovering the delights of seaweeds.

As more people turn to plant-based nutrition and seek foods which provide added nutrients, they are discovering the delights of seaweeds.

Pacific Harvest have released 2 new products:

  • 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

Ingredients:

100ml Quinoa

200ml water

1 vegetable stock cube

1 can black beans (drained, rinsed and patted down)

1 tbsp extra virgin olive oil

2 garlic cloves (minced)

1 medium finely chopped red onion

2 tbsp tomato paste

2 tsp power of three

1 tsp cayenne pepper

1 tsp paprika

1 tsp chilli kelp (optional for added spice)

1tbsp flour

 

Method:

  1. 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.
  2. Meanwhile, sauté olive oil, the red onion and garlic until it is golden brown and set aside.
  3. Mash rinsed black beans in a bowl with a fork, leaving some larger chunks of beans.
  4. 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.
  5. Divide bean mixture into 6 balls, flatten into patties.
  6. 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

Ingredients:

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

 

Method

  1. Grate whole cucumber, drain excess juice of cucumber by squeezing the grated cucumber between your palms in handfuls.
  2. Add yogurt, olive oil, garlic, dill, lemon juice and seaweed salt. Adding pepper and chilli flakes to taste.
  3. Let it sit for 5 minutes and serve immediately or chill for later.