Black bean patties with quinoa, spinach and avocado (vegan-friendly)

I love this recipe because it is so darn easy to make and for me is the perfect meal to whip up after a great gym-class workout! Tinned black beans are a challenge to find here in Perth, but I managed to hunt down an organic variety in a small grocers in Fremantle. I ended up buying them in bulk because I have a few black bean recipes up my sleeve, this one being my favourite! The patties can be served however you like- if you can tolerate bread, whack one on a bun with some salad and you have a delicious black bean burger! Here, I have served mine on a bed of spinach and quinoa with avocado and salsa. A scrumptious, vegan-friendly meal!

Ingredients

(makes approx. 4 patties)

1 can organic black beans, drained and rinsed

1/4 cup oats (Use Gluten free if you like)

1/4 cup rice flour

3/4 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon himalayan sea salt

1/4 cup chunky salsa ('Mission' brand is great!)

1 tablespoon grape seed oil

corn flour- for dusting (optional)

Drain and rinse black beans.

 In a medium size bowl mash black beans with a fork or use a potato masher, leaving some chunks for texture. 

Add oats, rice flour, cumin, garlic powder, salt and salsa. Mix well.

  If mixture is too wet, add more flour to the mix.

Shape your patties into the size you would like at about 1.5 cm thick.

Give a light dusting of corn flour if you have it, it will give a nice crunch, flavour, and cook up crispy- but this is optional!

Heat oil in a pan on a medium heat. Cook for about 5 five minutes each side. 

Serve as suggested, or however you would like!