When it comes to al fresco dining, vegetarian dishes are often in short supply. But not anymore. These slightly spicy kidney bean, quinoa and walnut sliders are sure to put a smile on any vegetarian’s face.
- 1/2 red onion, diced
- 6 button mushrooms, diced
- 400g kidney beans, drained
- 3/4 cup cooked quinoa
- 1tbsp chilli powder or cumin
- 60g raw walnuts, crushed or ground
- Olive oil
Heat a large skillet over a medium heat and add a glug of olive oil, followed by the onion and a pinch of salt and pepper.
Once the onions are soft, turn the heat up a little and add the mushrooms. Fry for 3 minutes and season.
Remove from the heat, add the kidney beans and mash them roughly.
Next, transfer the mixture into a large bowl and add the quinoa and chilli powder/cumin. Add the walnuts gradually and bring the mixture together until it is thick enough to form into patties.
Place your patties in the fridge for 15 minutes. This will allow the mixture to cool and hold together better. Meanwhile, preheat the oven to 190˚C and grease a non-stick baking tray.
Once they have cooled, spread your patties onto the baking tray and cook for 20-25 minutes, turning half way through.
Serve the sliders in a bun of your choice with your favourite salad and dressing.
Enjoy with a cool glass of 9-12 month St. Stefanus.