½ tsp. cayenne pepper powder (if you do not like heat, this can be missed)
1 tbsp. tamari (gluten free soy sauce)
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
1-2 tbsp. Lucy Bee Coconut Oil
A little gluten free plain flour, for dusting the patties
To cook the quinoa, place in a saucepan, along with approximately 200ml of water or enough to cover the quinoa. Bring to the boil then cover and reduce the heat to low. Simmer for 20-25 minutes until the quinoa has absorbed all of the water and looks fluffy.
Add the beans and cooked quinoa to a food processor and blitz until they form a paste – there should still be whole parts of quinoa and parts of the bean partially whole, which is fine. (You could do this step by hand with a potato masher, but may take a bit longer to achieve the paste).
Add the paste to a mixing bowl, along with the spring onions, garlic, red pepper, white onion, carrot, sun-dried tomatoes, coriander, cumin, paprika, cayenne pepper (if using), tamari and seasoning. Combine the ingredients until firm and divide into ball-shapes - it should make roughly 6 good sized burgers/patties.
Place these on a plate and refrigerate for at least 30 minutes
To cook the burgers/patties, melt the Lucy Bee Coconut Oil in a frying pan, flatten the burgers and lightly dust with flour, fry for 8-10 minutes, turning half way through. Note: make sure the pan is not crowded and if necessary, cook the burgers/patties in two batches.