Yes, I did it again…
Quinoa…… Hmmmmm ….and I cannot apologise 🙂 ….Why? beee…cause it is an awesome healthy seed !!!! and it needs to be enjoyed in every possible way known to mankind !!!
I have this thing for spinach, I swear….Barely a meal goes by without some form of spinach. Anyway, in this batch I used a combination of Swiss Chard and Baby Spinach. These can seriously be used with any kind of spinach – trust me, I have done it all, and all were scrumptious. When growing up, my mom was also big on spinach for meals, we were told as kids, ….eat spinach and you will be as strong as pop-eye! I guess, something has always stuck, and that is why spinach is constant with me. I mean, all that goodness…..
Quinoa and Spinach Patties
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
2 cups cooked quinoa
1 cup toasted sunflower seeds
1 bunch of spring onions, chopped
1/2 white onion, finely chopped
3 teaspoons dried parsley
1/2 cup packed chopped fresh basil
3 garlic cloves chopped finely
3 cups chopped spinach (use any spinach you like or a mixture)
3 free-range eggs
2 Tablespoons of fresh lemon Juice
1/3 cup Gluten-Free Flour or flour of your choice
Salt and Pepper to taste
Bomb everything together in a large bowl, mix thoroughly with a metal tablespoon.
I like to allow my mixture to sit in the refrigerator for about 30 minutes, just to bring all those flavours together, then I make them into patties, using a tablespoon.
You can either bake these in a preheated oven at 180 degrees Celsius /350 degrees Fahrenheit until golden (approximately 10 minutes on either side) or lightly fry these with a little oil in a pan. Either way is great.
If using a fan oven, be careful not to ‘over’ bake them, as I did once, they ended up being a bit dry, but still edible – thanks to the fan oven, that does an amazing job, cooking equally inside and out 🙂 (did you notice the slight sarcasm there?)
Serve with a fresh salad or roasted vegetables (which is my favourite).