Gather

• 100g quinoa
• 300ml water
• 5 tablespoons tomato puree
• 1 tablespoon oregano
• 1 teaspoon onion granules
• 1/2 teaspoon garlic granules
• 1/4 teaspoon red chili flakes
• 1 tin black eye or cannellini beans drained and rinsed
• 1/2 cup sweetcorn
• salt & pepper to taste

Prepare

1. Wash the quinoa well until the water runs clear. Put in a pan with the water and cook for 10-15 minutes (check your brand) until all the water has been absorbed.
2. Stir through the tomato puree, then add the oregano, onion, garlic and chili and mix well.
3. Mash the beans with a fork, then stir into the quinoa, add the sweetcorn and mix.
4. Taste test and season with salt and pepper.
5. Form into patties (about 4 or 5) and ensure they are held together sufficiently.
6. Either: lightly fry for a couple of minutes, then continue baking in the oven or lightly grease a baking tray and bake in the oven. Gas Mark 6 (400f / 200c)  for 10-15 minutes until golden brown (gently turn over halfway). Alternatively cook them on the barbecue… or at least finish them off on there to get that all authentic barbecue taste!
7. Enjoy!

Serve & Store

• Serve hot straight from the oven in your favourite bread.
• Add to a pile of wilted greens.
• Crumble over a salad (hot or cold).
• Slather over your favourite sauce – I’m keeping with barbecue!
• Eat as they are – maybe dipped in houmous.
• Store refrigerated for up to 5 days.