Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons avocado oil or extra virgin olive oil (separated)
  • 1 shallot (minced)
  • 1.5 cups (14 ounce can) cooked garbanzo beans
  • 1/2 cup superfine almond flour or gluten free bread crumbs
  • 1 cup cooked quinoa*
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated carrots (about 1 medium size carrot)
  • 1/4 cup fresh parsley (finely chopped)
  • 2 eggs (beaten)
  • 1 Tablespoon red wine vinegar
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly cracked black pepper

Instruction

  • Place 1 teaspoon oil in a small saute pan over medium heat. Saute the shallots until softened and sweetened, about 5 minutes, stirring occasionally. Remove from heat.
  • In a large mixing bowl, mash the beans with the back of a fork. Add the cooked shallots and remaining ingredients and use a spoon to combine well.
  • Gently form into patties about 1/2-inch thick and 3 inches across. In a heavy cast iron skillet (do NOT use a non-stick pan or the patties won't brown), heat remaining olive oil over medium-high heat.
  • Cook patties until golden brown and crisp, about 3 minutes per side, reducing heat if they're browning too quickly.