Ingredients
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1 1/2 tbs Extra Virgin Olive Oil
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1 small brown onion, finely chopped
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1 carrot, peeled, coarsely grated
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1 small beetroot, peeled, coarsely grated
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2 tsp korma curry paste
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750g can four bean mix, rinsed, drained
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1/2 cup (loosely packed) fresh coriander leaves
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20g (1/4 cup) quinoa flakes
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2 tbs quinoa flakes, extra
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2 wholegrain (or sourdough) rolls, split, toasted
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80ml (1/3 cup) beetroot tzatziki
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Baby spinach leaves
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1 Lebanese cucumber, sliced into ribbons
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Microherbs, to serve
Method
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1Heat 2 tsp of the oil in a non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add carrot and beetroot and cook for 2 minutes. Add curry paste and cook, stirring, for 1 minute until aromatic. Set aside to cool completely.
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2Process bean mix and coriander in a food processor until coarsely chopped. Place onion mixture, bean mixture and quinoa in a bowl. Use hands to mix until combined. Shape into 4 flat patties. Place extra quinoa on a plate. Press patties into quinoa to lightly coat.
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3Heat remaining oil in a large frying pan over medium-high heat. Add patties and cook for 3-4 minutes each side until golden. Transfer to paper towel to drain.
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4Top roll bases with tzatziki, spinach, patties, cucumber and herbs. Sandwich with roll tops.
Source: taste.com.au
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