This recipe is versatile and can be used to build a tasty, protein-rich meal. The patties are perfect for the lunchbox and delicious both hot and cold.
Makes: 15–20 patties
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Servings
Prep time
Cook time
Recipe
Ingredients
- 3 cups cooked quinoa
- ½ cup parmesan cheese, grated
- 2 cloves garlic, crushed
- 1 bunch spring onions, white part finely diced
- 1 cup leafy greens, like kale, spinach, basil or another herb, finely chopped
- 1 cup fresh breadcrumbs (wholegrain or gluten-free)
- 4 eggs, beaten
- Sea salt, a good pinch
- Ground pepper, to taste
- Avocado salsa, pesto or guacamole, to serve
- Coconut oil, ghee or butter, for frying
Method
- Mix all ingredients except oil together until well combined.
- In large frypan, add a good couple of tbsp of coconut oil, ghee or butter.
- Heat over a moderate heat and drop a good heaped tablespoon of quinoa mixture into oil.
- Press down a little with back of spatula.
- Cook until edges start to brown. Carefully turn and brown other side.
- Enjoy immediately or allow to cool and store in fridge.
- Serve with avocado salsa (pictured), pesto or guacamole.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
