Busy weeks call for creative thinking when it comes to dinner - lest we fall into the 'grab whatever's available at the bodega' trap - especially when half the kitchen is still in boxes and there hasn't yet been time for a full grocery shopping trip.
Inspiration for Tuesday's dinner came from the jar of peanut butter we have in the fridge (having made Oh My Veggies' stuffed zucchini with quinoa in peanut lime sauce over the weekend). Normally, I don't keep PB in the house -- I find it tough not to eat the whole jar the second it arrives. But alas, it's currently in the fridge and I needed a quick throw-together dinner for Michael and I so that we could get back to setting up our new place.
I grabbed some quick groceries on my way home from client meetings, inspired by the beautiful greenness of the savoy cabbage and a desire to do something with the white beans we'd moved from the old apartment. How to combine them in a way that wasn't just another greens-and-beans in a bowl (which is delicious, but definitely a go-to... I felt like mixing it up!).
Hmmm... cabbage... white beans... quinoa... and peanut butter? They're all delicious on their own, but could they work together?
Turns out, yes!
These crispy little patties were amazingly good (and a great way to use the PB and slowly get it out of the house...). We had enough for leftovers for lunches, which I plan to throw together with extra quinoa, some sliced raw veggies, and a little hummus.
As we get more and more into barbecue season, I'm excited to find ways to partake in the cookout culture. Because processed meats in tubes don't really call my name, it's nice to have these little gems to introduce into the summer rotation. Next: the George Forman grill... then, the barbecue.
Enjoy this kick of protein as you would any other burger: let me know how they turn out!
- 1.5 cup white beans, cooked and mashed
- 1/4 cup smooth natural peanut butter
- 1 tsp cinnamon
- 2 tbsp sweet paprika
- 1 tsp sea salt
- 1 tsp coconut oil for pan
- 1. Combine beans, PB, and spices in a bowl until mostly smooth -- some chunks of bean are just fine! They add nice texture.
- 2. Heat oil in a skillet over medium heat.
- 3. Scoop mixture onto skillet in four patties.
- 4. Cook about 2-3 minutes on each side until crispy. Voila!
- Serve however you would usually serve a burger. We placed ours atop sauteed savoy cabbage and sprouted quinoa - it was delish!