I am beyond excited to be sharing this recipe, it’s so simple and so versatile. Make these patties for a BBQ, serve them over a salad, smash them into a wrap, eat em’ as a snack with some hummus!
These patties are s o s i m p l e !
– p o t a t o e s
– q u i n o a
– b l a c k b e a n s
– c a r r o t s
– o n i o n
– s p i c e s
That’s it.
My personal favorite way to eat these is over a bed of lettuce with some yogurt avocado dressing, which makes the quickest and easiest bring-to-work lunch.
yum.
I froze about half of the batch to make later on – they taste just as good after defrosting!
Loaded Chipotle Veggie Patties
Ingredients
- 2 large potatoes - steamed
- 1 cup cooked quinoa
- 1 can black beans - rinsed
- 3 large carrots - shredded
- ¼ onion - mined
- 1 tsp salt
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp ground cayenne
Side salad (1 serving)
- ½ avocado
- mixed greens
- sliced apple
- sesame seeds
- paprika
Avocado yogurt dressing
- 1/2 avocado
- 1/3 cup plain soy yogurt
- 1 tsp lime juice
- 1 clove garlic
- 1 cup fresh cilantro
- pinch salt
- 1 tbsp olive oil
- 1/4 cup water
Instructions
- Preheat oven to 350 F. Mash the steamed potatoes, then add all of the remaining ingredients. Mix thoroughly. Grab a handful of the mixture & squeeze tightly to make a patty form. Place them on a lined baking tray. (or freeze a few to make later)
- Bake for about 30 minutes, flipping them halfway.
- While the patties are cooking, you can blend everything for the dressing & toss all the ingredients for the side salad together with the dressing & serve with patties!