This vegetarian recipe is very versatile and a lovely snack or meal to welcome spring. The patties are delicious both hot and cold and perfect for the school lunch box.
Makes about 15 -20 patties (depending how big you make them)
- 1 cup of quinoa, washed well
- 1⁄2 cup of parmesan cheese, grated
- 2 cloves of garlic, peeled and crushed
- 1 bunch of spring onions, white part, finely diced
- 1 cup approximately of leafy greens (like kale, spinach, basil or another herb)
- 1 cup of fresh bread crumbs (or gluten-free breadcrumbs)
- 4 eggs
- Sea salt, a good pinch
- Ground pepper, to taste
After washing your quinoa very well in a fine sieve to remove the bitter saponins, cook your quinoa. Once cooked set aside to cool. In a food processor or powerful blender, grate your cheese and chop your garlic and spring onion. Set aside in a large mixing bowl. Now process your bread (works well from frozen) and process to a crumb. Add to the cheese mix.
Without rinsing your bowl, process your eggs and greens until the greens are chopped up as necessary. I like the greens a little intact, but for veg-phobic kids, you may like to process them to a liquid. Now mix all the ingredients together until well combined and season well.
In a large frypan, add a good couple of tablespoons of olive oil or butter (or a mix of both). Heat over a moderate heat and drop a good heaped tablespoon of the quinoa mixture into the oil. Press down a little with the back of a spatula. Cook until the edges start to brown. Carefully turn and brown the other side. Eat immediately or allow to cool and store in the fridge. Serve with avocado salsa or guacamole, with Pesto or hummus, with salad, with grilled meat and salad for a complete meal.
Use gluten-free bread.
Replace the cheese with nutritional yeast and an extra pinch of salt.
You can substitute the greens with grated carrot or sweet potato.