Bone Broth Quinoa Patties
Cooking your grains in broth adds a flavour punch! This is the perfect dish for a hot day!
Ingredients
1 cup of quinoa (180g) washed very well
1/2 cup (45g) grated parmasan cheese
2 cloves of minced garlic
3 Spring onions finely sliced
1 cup of leafy greens (we used kale and parsley) finely chopped
60grams bread crumbs
4 free range eggs
Sea salt and pepper to taste
For the summer salsa: avocado, tomatoes, corn, parsley, salt and pepper.
Method
After washing your quinoa very well (this will remove the bitter saponins) cook your quinoa in our MUSHROOMS Beef Bone Broth.
Once cooked set aside to cool.
Grate your cheese, mince your garlic and finely slice spring onion.
Add to cooled quinoa in a large mixing bowl. Stir through bread crumbs.
Chop greens to desired size (for veggie phobic kids chop more finely) and add to mixture.
Beat eggs and add to mix. Stiring well to combine an seasoning to taste.
In a large frypan, add a good couple of tablespoons of coconut oil
Heat over a moderate heat (the pan needs to be hot or the patties will break apart) and drop a good heaped tablespoon of the quinoa mixture into the oil. This recipe should make approx. 15-16 patties.
Press down a little with the back of a spatula.
Cook until the edges start to brown. Carefully turn and brown the other side.
Eat immediately or allow to cool and store in the fridge.
Serve with summer salsa or on the side of a bbq.