Foodie Friday: Red kidney bean patties with creamy cashew sauce

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods.

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Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4

Vegan, Gluten Free and Dairy Free

Ingredients 

Patties:

• 475g cooked and rinsed red kidney beans
• 130g minced brown onion
• 100g cooked quinoa
• 2 cloves garlic (grated)
• 2 tbsp arrowroot flour or corn starch
• 1 tsp pink salt
• 1/2 tsp smoked/ sweet paprika
• 1/4stsp ground cumin
• 1/4 tsp ground coriander
• Ground black pepper to taste

Cashew Sauce:

• 120g raw cashews (soaked 4-6 hours and rinsed)
• 120ml water
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 2 tsp pink salt
• 1 clove garlic
• Ground black pepper to

Method

Cashew Sauce:

1. Blend all ingredients in a high speed blender until smooth.

Patties:

1. Mash cooked (or canned) kidney beans with a potato masher.
2. In a frypan, saute the minced onion with 1 tbsp olive oil until softened. Once cooled, mix well in a bowl with other patty ingredients
3. Form into 18 patties. Pan fry the patties with olive oil over medium heat until firm and browned; about 4-5 minutes on each side.

We recommend serving with your favourite side or salad.

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