Kale & quinoa patties

Method

1. 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.
2. 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.
3. 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 at 180 for 15-20 min.