Herbed Quinoa and Black Bean Patties

1. Cook the Quinoa

1. Rinse the quinoa thoroughly in a fine mesh sieve under cold running water.
2. In a small saucepan, combine the rinsed quinoa with 200ml of water and a pinch of salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 15 minutes until the liquid is absorbed.
4. Remove from the heat, keep covered, and let it steam for 5 minutes. Fluff with a fork and allow it to cool slightly.

2. Prepare the Patty Mixture

1. Tip the drained black beans into a large mixing bowl. Mash them well with a fork or potato masher, leaving a few whole beans intact for pleasant texture.
2. Add the cooked quinoa, finely diced red onion, chopped parsley, chopped cilantro, ground cumin, garlic powder, salt, black pepper, and plain flour to the bowl.
3. Mix everything together thoroughly using your hands or a sturdy spatula until a cohesive, moldable mixture forms. If the mixture feels too wet to shape, stir in an extra tablespoon of flour.

3. Shape and Chill

1. Divide the mixture into 4 to 6 equal portions.
2. Firmly compress and shape each portion into a round patty about 1.5 cm (1/2 inch) thick.
3. (Optional) Let the patties rest on a plate in the refrigerator for 10 minutes to help them firm up and hold their shape during cooking.

4. Pan-Fry to Golden Perfection

1. Heat 2 tablespoons of oil in a wide non-stick skillet or cast-iron pan over medium heat.
2. Carefully place the patties into the hot pan, leaving enough space between them to flip easily.
3. Cook undisturbed for 4 to 5 minutes, until the bottom develops a deep golden, crisp crust.
4. Gently flip the patties with a spatula and cook the other side for another 4 to 5 minutes until crisp and heated all the way through.
5. Transfer to a paper-towel-lined plate for a minute, then serve warm with a fresh garden salad or inside whole-grain buns.