Grilled black bean patties with quinoa salad and Maltese salsa

Are you ready for a load of vegan deliciousness?
If you answered yes, then read on and discover these tasty grilled bean patties with Quinoa salad and Maltese Salsa.

This dinner hits all the right spots. The textures and flavors combine for a meat that satisfies all the senses.

What’s great about this dinner:

  • Flexibility – the patties can be used in burgers, as meat substitude
  • Vegan grilled black bean patties that have the feel and texture of beef
  • A fresh fruit-filled quinoa salad that’s crispy, nutty and hands down amazing
  • A little kick of heat
  • The black bean patties are meal-prep friendly

I used to be a meat eater and although I don’t miss eating meat, I do miss the texture. But with these grilled black bean patties, there’s nothing to miss. They taste so rich, meaty and are full of protein – you actually get way more protein in these than you would from beef.
Another great thing about these patties is, they can be cooked on the grill or in a pan. It really doesn’t matter how you cook them – the taste is always great.

This entire dinner is so healthy and loaded with protein, vitamins and nutrients. But even though it’s super healthy, it doesn’t compromise on taste.

You can make the black bean patties in advance and freeze them for later. I like to always have these ready to go in my freezer, in case I haven’t been cool enough to plan ahead. You can make the black bean mix, shape them into patties and freeze them directly, or cook them before freezing. It’s such a versatile recipe and you can’t go wrong with it.

Maltese Salsa

The Maltese Salsa works both as a sauce and a dip. It’s a recipe I created, inspired by a salsa I had on a trip to Malta. This Maltese salsa was used for fish, poultry, veggies, as dips – there almost wasn’t anything they didn’t use it on and it compliments every meal so well.
When I got home, I set about recreating the taste. It took a few tries to get it right, but it was worth it.

It’s a recipe I make often – there’s usually a glas of this in my refrigerator in case I have guests over (or I get the munchies).
I like to use it as a dip with veggie sticks or chips and as a sauce to compliment dinner.

Grilled black bean patties

These are the easiest and most tasty vegan patties you can make. 
Course Dinner, Grill, Vegan, Vegan Dinner
Keyword dinner, grill, vegan
Servings 4 people


  • 1 14 oz tin Black Beans Rinsed and drained
  • 1/2 Green Bell Pepper
  • 2 Cloves Garlic peeled and finely diced
  • 1/2 Red Onion Chopped
  • 2 Spring Onions Finely chopped
  • 3.5 oz Breadcrumbs
  • 1 tbsp Smoked Paprika
  • 1/2 Red Chili Pepper Finely chopped
  • Pinch of salt


  • Put the black beans in a food processor along with the red onion, the chili, salt, paprika, breadcrumbs, garlic and the green bell pepper. Whizz everything together and divide the mixture into 4 even parts.
    Form the black beans into patties and grill approximately 3-5 minutes on each side.
    Serve with quinoa salad, stuffed bell peppers and Maltese Salsa.

Quinoa fruit salad

A delicious and refreshing salad filled with protein. 
This salad has it all – fresh fruits and all the tastes of summer. The sundried tomatoes add that meditteraenian flair that I find irresistible.
It’s always a crowd pleaser at parties and it’s incredibly simple to make.
If you want to make it in advance, I suggest adding the pears and avocadoes last minute, so they don’t turn brown.
Course Dinner, Salad, Vegan
Keyword dinner, salad, vegan
Servings 4 people


  • 1 cup Quinoa Cooked
  • 3 Cloves Garlic
  • 4 tbsp Sundried Tomatoes Chopped
  • 1 Handful of Cilantro Chopped
  • 1 tsp dried Chili Flakes
  • 4 Pears Sliced
  • 3 Avocadoes Diced
  • 2 Lemons – juice
  • Salt to taste
  • 1 Red Chili Pepper Sliced thinly
  • 1 tbsp Chia Seeds


  • Cook the quinoa as instructed on the package together with salt, thyme, chili flakes and chopped garlic.
    Once the quinoa is cooked and seasoned, set it aside to cool a bit while you prepare the rest.
    Rinse and slice the pears into thin 2-inch long vedges and season with lemon juice.
    Cut open the avocade and remove the pit. Slice the avocadoes into bite sized chuncks and drizzle lemon juice over them.
    Add the pears and avocadoes to the quinoa and top with peanuts, chia seeds, chili slices, Cilantro and sweet chili sauce.

Maltese Salsa

This recipe is one of my favorties. I tasted this salsa on the beautiful island of Malta and it quickly became one of my favorites. It’s so tasty and compliments almost any meal – I love to make it in advance and serve it cold as a dip with beet chips, tortillas or veggie sticks.
The possibilities are endless and it’s so easy to make.
Course Dip, Side Dish
Keyword Dip, Side dish
Servings 4 people


  • 4 cups tin tomatoes – chopped and peeled
  • 1 clove Garlic Finely diced
  • 2 Red Onions Chopped
  • 2 tbsp Applecider Vinegar
  • 1 Pickled Green Chili Finely diced
  • 1 tbsp Sugar
  • 1 tbsp Olive Oil
  • Pinch of salt


  • Pour olive oil into a saucepan and heat it. When hot, add the red onions and cook at medium heat for a few minutes – stir occassionally. When the onions are softened, add the garlic, green chili and tomatoes. Add salt and sugar and stir everything together.
    Let the salsa simmer at low heat until most of the sauce has thickened.
    Take of the heat and pour into a container.
    Can be seerved hot or cold, and will keep in the refrigerator for 5 days.

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