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1
Pulse onions, garlic, green chillies.
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2
Add Cannellini beans, cilantro, lemon juice, salt, ground cumin, and pulse for 30-45 seconds (until the beans have just broken down).
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3
Add boiled potato, cooked quinoa, and pulse until everything is mixed. Don't over-pulse the mixture or it will get too mushy.
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4
Make 1 inch balls and flatten them.
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5
Heat a non-stick or a ceramic pan on medium heat.
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6
Drizzle vegetable or extra virgin olive oil on the pan and carefully place the patties on the pan.
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7
Cook the patties for ~5 minutes on each side or until they reach a beautiful brown toasted color.
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8
These patties can be served at room temperature so let the patties cool off on a wire rack while you make the yogurt sauce.
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9
Mix everything in a bowl and refrigerate until ready to serve.
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10
Slice ~10 cherry tomatoes in halves or thin slices, whatever you prefer.
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11
Assemble
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12
Place patties on a serving platter.
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13
You can either dollop a small amount of yogurt on each patty (this could get messy) or use the sandwich bag technique. Transfer the yogurt mixture in a sandwich bag and cut a small piece at one of the corners and pipe the yogurt onto each patty. This made the dish mess-free and pretty at the same time.
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14
Place sliced cherry tomatoes on each patty.
