Love this recipe for the whole family! These beans are the easiest the digest especially for tiny tots 🙂 Add a chipotle vegan mayo or cumin-y ketchup for an adult dipping sauce.
1 can or 1 cup strained of adzuki beans
2 large peeled carrots
1 small peeled sweet potato
1 handful of kale, finely chopped
½ white or yellow onion
1 garlic clove or few dashes of garlic powder
1 tablespoon of flaxseed powder / 2 tablespoons of water = 1 flax “egg”
1 cup of cooked quinoa
¼ teaspoon of cumin powder
½ teaspoon of sea kelp granules
Dash of Sea salt
Preheat oven to 400 degrees.
Mix flaxseed powder and water in small bowl and set for 15 minutes to form “egg”
Grate zucchini, carrots, sweet potato, onion and garlic in large bowl.
Add cooked quinoa, beans, cumin, kelp granules, kale, sea salt to large bowl.
Mix well together.
Form small patties with hands, place on foiled or parchment paper baking sheet.
Bake for 20-25 minutes or until cooked through.