½ cup onion, fine diced
¼ cup jalapeno or bell pepper, fine diced
½ teaspoon oil
½ teaspoon cumin seed
1 cup fine chopped kale (packed cup, about 2-3 leaves)
1 clove garlic, minced
½ cup cooked quinoa
1½ cups black beans, cooked and drained
2 tablespoons minced almonds or pepitas
¼ cup grated cheese (optional)
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ cup breadcrumbs, divided
Saute the onion, pepper, cumin and kale in the oil over medium heat for a couple minutes until softened.
You want some bite left in the onion, but the kale should be wilted. Remove from heat.
Drain the beans and mash them coarsely in a bowl (a potato masher works well). Add the quinoa and vegetables and mix.
Stir in nuts, cheese, Worcestershire, salt and 1 tablespoon of breadcrumbs. Stir to make a stiff dough. Add more breadcrumbs if needed.
Shape into 6 patties of about ½ cup's worth each.
Coat in remaining breadcrumbs.
Fry in light oil on a skillet for 3 minutes on each side until golden brown
OR Bake on an oiled baking sheet at 400ºF for 20 minutes until heated.
These may also be formed and frozen if you want to cook them later.