Vegan slider with tahini mayo

Kidney bean & quinoa patties

Ingredients:

– 1 can kidney beans (about 250g beans, drained well, and mashed with a potato masher)
– 1 cup (about 100g) tri coloured quinoa – cooked
– 2 Tbsp. tapioca starch, potato starch or corn starch
– 1 garlic, grated
– 1 tsp cumin powder
– 1/2 tsp pink salt
– 1/2 tsp smoked paprika
– Black pepper

Method:

1. In a large bowl, place every ingredient and mix well with your hands.
2. Make 5 patties and pan fry with 2 Tbsp. olive oil over a medium heat for about 4-5 minutes each side or until cooked through.

Tahini mayo

Ingredients:

– 3 Tbsp. hulled tahini
– 2 Tbsp. water
– 1-1.5 Tbsp. apple cider vinegar
– 1 tsp maple syrup
– 1/2-1 tsp pink salt
– Black pepper
– *1 Tbsp. = 15ml

In a small bowl, mix everything until smooth. Adjust amount of the water until it reaches your desired consistency.

Credit for recipe and photo: Minako Umehara @365cleaneats