These simple crispy quinoa patties are so versatile. They’re a great meatless option that even meat eaters will love. Play around with your favourite vegetables and spices. Makes great leftovers!
Method
Put the quinoa in a saucepan and pour over the hot stock. Simmer for 15 – 20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool.
Meanwhile microwave the spinach
(30 sec from fresh, 1 min from frozen).
Drain, squeeze out any excess water and set aside.
Put 1 tbsp of olive oil in a small frying pan over a medium heat. Add the onion and cook for 2 – 3 mins until translucent. Add the garlic and cook for 1 min more.
Tip the cooked quinoa into a bowl and add the spinach, onion, garlic, breadcrumbs, eggs, ginger, lemon juice, lemon zest and drained and blitzed chickpeas.
Season well and mix to combine.
Set aside.
Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties.
Add to the frying pan and fry for 4 – 5 mins on each side until crisp and golden.
Or put them in a lined baking tray and cook them in the oven for 30/40 minutes at 180`.
Or use 2 tbsp olive oil in an oven proof pan and cook the whole batch at 180 for 15-20 min.
Ingredients
Prep: 30 mins
Cook: 30 – 35 mins
150g quinoa
500g hot vegetable stock
150g Spinach
1 small onion, finely chopped
2 garlic cloves, minced
75g fresh white breadcrumbs (or 2 slices of stale bread)
2 medium eggs, beaten
1 tin of chickpeas (or lentils) drained and blitzed
1 tsp ginger powder (or freshly grated)
1 lemon juice
½ lemon zest
