Spinach and quinoa patties
vegan, gluten-free
Ingredients
- 175 grams/ 1 cup uncooked quinoa seeds, rinsed and drained
- 500 ml/2 cups water
- 80 grams/ 3/4 cup/3 oz rolled oats
- 300 grams sweet potatoes, cooked and mashed
- 100 grams/4 cups fresh spinach, chopped
- handful fresh basil, chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- coconut oil or ghee for frying
Instructions
cook the quinoa
- Add quinoa and water to a pot or rice cooker and cook for about 20 minutes.
Make the patties
- In a large mixing bowl, place cooked quinoa, oats, mashed sweet potatoes, chopped spinach and basil, salt and pepper and combine until all is mixed.
- Place in the fridge to set for 30 minutes
- Take out the mixture and form small or large patties with you
- Heat the oil in a frying pan on medium heat. Add the patties and fry for about 2-3 minutes on each side or until golden brown.
- The patties keep for 3-5 days in the fridge and freezes well.
- If you want to make the Buddha bowl: add edamame, cilantro, red cabbage, sprouts, golden cherry tomatoes, basil and roasted almonds to a bowl and place the patties on top.