Veggie Burger Mix for Italian Meatballs

Ingredients:

1-2 tbsp good extra virgin olive oil
¼ c finely minced onion
¼ c finely minced carrot
¼ c finely minced celery
¼ c finely minced bell pepper
1 tsp garlic powder
½ tsp dried oregano or 1 tbsp fresh oregano
½ tsp dried thyme or 1 tbsp fresh thyme
½ tsp dried marjoram or 1 tbsp fresh marjoram
½ tsp paprika
1 ½ c cooked quinoa
1 ½ c cooked black beans
¼ – ? c flour
1-2 tbsp soy sauce
¼ c tahini
salt and pepper to taste

Method:

Saute vegetables in olive oil until just tender (about 5 minutes)

Add spices and cook for another minute

Place a half cup of quinoa and black beans in a large bowl and set aside

Put the remaining quinoa and black beans, along with the cooked vegetable and spice mixture into a food processor and pulse blend until it forms a thick paste with some small chunks remaining.

Mash the quinoa and beans in the large mixing bowl and add the processed mixture, flour, tahini, soy sauce and salt a pepper to the bowl and mix well. If the mixture is too dry to hold together add a little water or bean cooking liquid. If the mixture is too wet add a bit of flour.

Form the mixture into 1” sized balls and fry in ? inch olive oil until well browned on two sides.

Note: For veggie burgers use cumin and a little chili powder in place of the Italian seasonings and form the mixture into burgers and fry.