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VEGETARIAN QUINOA-CANNELLINI BURGERS




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Issac Benjamin (gluten-free by the bay blog)



List of Ingredients




1 cup canned cannellini beans, drained and rinsed
1 cup cooked quinoa, firmly packed
3 cloves garlic, minced finely
1 jalapeno, minced, including seeds
1 tsp fresh thyme
1 cup grated carrot
1 egg, lightly beaten
1/2 tsp salt
3/4 cup sweet sorghum flour
Generous amount of fresh ground black pepper
1/4 cup light olive oil or canola oil, for frying
Additional sorghum flour for dredging


Recipe



Using the back of a fork, mash the beans slightly (they should not be completely smooth).

Add all other ingredients except olive oil and
flour.

Mix thoroughly with a wooden spoon.

Slowly sprinkle in 3/4 cup of sorghum flour, combining until a loose "dough" is formed that is dense enough to be handled (use additional flour if necessary).

In a 12" pan, heat up oil over medium-high heat.

Sprinkle 1/2 cup of additional sorghum flour on a plate or in a pie tin.

Compress "dough" between your hands to form 1/2" thick patties of about 4" diameter.

One by one, carefully dredge them in sorghum flour, making sure the flour is distributed on both sides and along the edges of each patty.

Use a slotted spatula to transfer carefully into hot oil.

Cook for 3-5 minutes on each side, or until golden-brown and slightly crisp.

In between batches you may want to replace the oil.

Remove burgers from oil and place on a plate lined with paper towel or pieces of brown paper bag to absorb excess oil.

Serve hot.