Servings: 12

Weight Watcher Smart Points: 4

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Ready In: 60 Minutes


  • 2 cups black beans, drained and rinsed
  • 1 teaspoon black pepper
  • 2 cups finely diced cooked butternut squash
  • 2/3 cups shredded carrots
  • 1/2 cup celery, finely diced
  • 4 cups cooked quinoa
  • 2 1/2 teaspoons cumin, ground
  • 3 tablespoons powdered egg replacer (equivalent of 6 eggs)
  • 1/4 cup fresh parsley, chopped
  • 2/3 cup frozen organic corn, thawed
  • 4 teaspoons minced garlic
  • 2 teaspoons diced jalapeno
  • 1 cup onion, diced
  • 1/2 cup red, yellow or orange peppers, chopped
  • 1 teaspoon paprika
  • 1/2 cup quinoa flour (or whole wheat flour)
  • 2 1/2 teaspoons sea salt


  1. Spray a sauté pan with cooking spray or add a tablespoon of neutral oil
  2. Heat to medium and add onion
  3. Cook for 8 minutes and add garlic, cook for 30 seconds or until fragrant
  4. Add butternut squash, carrots and celery
  5. Sprinkle with a teaspoon of salt and cook for 10 minutes
  6. Add jalapeno, remaining 1 1/2 teaspoons salt, cumin, black pepper and paprika
  7. Cook for one minute
  8. Add corn and bell pepper and cook for two more minutes.Transfer mixture to a bowl and stir in flour
  9. Add quinoa, black beans and parsley
  10. Mix thoroughly, using your hands as necessary.Place 1/2 of mixture in your food processor and pulse until slightly mushy
  11. Return to the bowl with remaining mixture
  12. Sprinkle egg replacer over mixture and use your hands to work in, adding water by the tablespoon as necessary.Form into 12 patties and place on a baking sheet lined with parchment paper
  13. Chill for at least two hours or overnight
  14. You may also freeze the patties at this point and thaw before proceeding.Heat oil or cooking spray over medium heat
  15. Cook the patties until they are browned, about 5 minutes per side.

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