by Marion McConnell
250g Organic Tempeh, crumbled well
2 tbsp black beans (salted and dried from Asian Grocers)
2 tsp ground coriander
1 tsp ground cumin
Salt and pepper to taste
1 large clove of garlic, peeled and minced
1 inch piece of ginger, peeled and minced
1/2 onion, finely diced
2 small zucchini, grated
1 small red chili, seeds removed and minced
1 tbsp tahini
1/2 cup quinoa flakes
EV Coconut oil for cooking
Place all ingredients into a bowl and mix well.
Squish handfuls and shape into patties. Place on plate in fridge for 30 minutes.
Heat 1/2 – 1 tbsp coconut oil in fry pan and add patties. Cook over low to medium heat until browned on both sides.
Serve with a green salad or sauteed vegetables.
Makes 4-6 patties.
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