Course Main Dish, Platter
Cuisine Modern Australian
Servings 4


  • 3/4 cup cooked quinoa
  • 1/2 large red onion finely diced
  • 1 cup finely chopped mushrooms
  • pinch each salt & pepper
  • 1 400 g can black beans well rinsed and drained
  • 1 cup finely grated raw beetroot
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 cup raw walnuts crushed or ground into a loose meal


  • Heat a large fry pan over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
  • When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
  • Remove from heat and add black beans and mash roughly.
  • Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavour, add a shake of worcestershire
  • Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill,
  • Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8 patties.
  • Heat a non stick pan over medium heat lightly coated with olive oil. Cook until brown on both sides around 3 - 4 minutes each.
  • Serve on small buns or atop mixed greens with desired toppings.
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