An ancient grain….high in protein and lacks gluten, they also contain essential amino acids like lysine and good quantities of calcium, phosphorus and iron.
This recipe makes some yummy quinoa patties, that can be served with a side salad, or even as a side to a roast chicken or lamb dish.
1/2 cup of your favorite vegetables – grated or chopped. I used carrots, peas and corn
2 cloves of garlic
3 large eggs
2 and 1/2 cups of cooked quinoa
Salt and pepper to season
Zest of half a lemon
1/2 cup of gluten free bread crumbs
1/2 cup of gluten free flour
1/2 cup of vegetarian Parmesan grated
1 TBSP of coconut oil
Heat the tablespoon of coconut oil in a pan, add the onions and garlic. Fry until golden, now add your vegetables and fry until al dente.
Add all the remaining ingredients into a bowl, besides the gluten free flour, reserve this for later. To this, add the cooked vegetable mix and combine.
Leave the mix to sit for about 10 minutes. The bread crumbs will soak up any excess moisture. If you find that the mix is still to wet to shape (this depends on the amount of egg, and even though all large eggs have the same amount of liquid, they vary), add the flour.
Place your pan on a medium flame/heat and spray & cook the surface. Shape patties and place them onto the hot pan. Allow to seal and brown before you flip. I would give them about 4 minutes on each side. Lower the heat if need be!
Serve these straight out of the pan, or store them in the fridge once cooked and munch of them with the snack craving attacks.