Serves 4 people
Method
- Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18 – 20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6 – 8 mins until cooked through. Drain, squeeze out any excess water and set aside.
- Put 1 tbsp of olive oil in a small frying pan over a medium heat. Add the onion and cook for 2 – 3 mins until translucent. Add the garlic and cook for 1 min more.
- Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, eggs, ginger, lemon juice, lemon zest and drained and blitzed chickpeas. Season well and mix to combine. Set aside.
- Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties.
- Add to the frying pan and fry for 4 – 5 mins on each side until crisp and golden. Or put them in a lined baking tray and cook them in the oven for 30/40 minutes at 180`. Or use 2 tbsp olive oil in an oven proof pan and cook the whole batch in the oven at 180 for 15-20 min.
Ingredients
Prep: 30 mins
Cook: 30 – 40 mins
150g quinoa (or couscous, barley, rice, rehydrated legumes)
500g hot vegetable stock
100g kale (or cabbage, chard, spinach, salad)
1 small onion, finely chopped
2 garlic cloves, crushed
100g breadcrumbs (or 2 slices of stale bread)
2 medium eggs, beaten (or 2 tbsp gram flour combined with 2 tbsp of water)
1 tin of chickpeas, drained and blitzed (or lentils, any beans, peas)
1 tsp ginger powder
1 lemon juice
½ lemon zest
CHEF’S TIP: Gram flour (or chia seeds or flaxseeds) can be mixed with water in equal parts and used to replace eggs.
Use different combinations of flavouring according to your taste, like: 1 tbsp of dried chillies and 1 tbsp of smoked paprika Or 1 tbsp of mixed herbs and 1 tbsp of black pepper.
