Ingredients
2 large eggs (100 g, whisked until smooth)
1 can great northern beans (439 g, or navy beans, drained and rinsed)
1 tablespoon garlic powder (5 g)
2 tablespoons flax seeds (20 g)
1 tablespoon sesame seeds (8 g)
1 teaspoon ground black pepper (3 g)
2 teaspoons salt (11 g)
1 tablespoon balsamic vinegar (15 mL)
2 tablespoons tahini (30 g)
1 1/4 cups cooked quinoa (231 g)
1/2 cup quick rolled oats (40 g)
1 1/2 cups roasted beets (216 g, grated)
Step by step
SPECIAL EQUIPMENT: KitchenAid® Stand Mixer with pastry beater attachment; box grater; non-stick skillet with cover
To roast beets: Preheat the oven to 425°F/218°C. Slice the beets in half, toss with olive oil, then roast on a sheet pan for 30-40 minutes, or until fork tender. When cooled, use a box grater to grate them.
Fit the KitchenAid® Stand Mixer with the pastry beater attachment. Place all ingredients except the eggs into the mixing bowl and turn to Speed 2. Once ingredients start to mash together and are sticky, increase to speed 4 and beat for 3-4 more minutes. Reduce speed to Stir, add eggs and stir until fully incorporated. Turn off the mixer, cover the bowl with plastic wrap and allow the mixture to rest for 10-15 minutes.
Heat a non-stick skillet on medium heat with 2 tbsp olive oil. Form patties to preferred size (and about 1/2 inch thick) and place in the hot skillet. Do not overcrowd the pan. Cover the pan and fry the patties for 3-4 minutes, then use a fish spatula and carefully flip the patties to the other side. Do not cover after flipping and fry patties for 3-4 more minutes, or until golden brown on each side.