These are great to accompany a salad or to enjoy with a heaping side of vegetables. I’ve also made this for as a side for a BBQ and they were a complete triumph (if I may say so myself). It’s also a great one to make for the family as they hide vegetables, are high in protein and are full of flavour. This recipe can be vegan, but I have provided alternatives. This recipe makes twelve but they can be stored in the fridge for up to two weeks. Enjoy!
Time: about 2 hours
Serves: 12
Ingredients
½ an onion
1-2 cloves of garlic
200g spinach
200g sundried tomatoes, chopped
1 Lemon – zest and juice
1 tablespoon dried thyme and basil. (Oregano would also be a good addition, I’m just not a huge fan of oregano)
2.5 tablespoon of ground flaxseed mixed with 7 tablespoons (100ml) of cold water, or three eggs.
55g brown rice flour
410g cooked quinoa
50g nutritional yeast or Parmesan
Salt and Pepper
Basil leaves
Method
1. If not using eggs, combine the flaxseed with water and leave for about ten minutes
2. Finely chop the onion and add to a pan with olive oil. Once softened, lower the heat slightly and add the garlic.
3. While onion is cooking, microwave the spinach until wilted and allow to cool.
4. Once cool enough, squeeze the water out of the spinach (otherwise, the mixture will become too wet). Add this to pan along with kale, sun-dried tomatoes, lemon zest and juice.
5. In a bowl, combine the quinoa, flour, nutritional yeast or parmesan, spices, flaxseed or eggs (beaten separately before) and onion mixture.
6. Mixture should be sticky but not too wet. If it is, add a little more flour.
7. Place in the fridge for 30 mins to an hour. This step is optional but is good for helping them to keep their shape while cooking.
8. Pre-heat oven to 180 degrees.
9. Shape mixture into patties, each a little more than a tablespoon. Mixture should yield about twelve.
10. Place in oven and cook for about 25 minutes.
11. Once cooked, sprinkle with basil leaves and serve with salad or vegetables.