Ingredients:

• 3/4 cup uncooked quinoa

• ⁣1 1/2-2 cups water⁣

• 2 low FODMAP vegan stock cubes

• 2 Tbsp ground flaxseed + 6 tbsp water

• ⁣1 Tbsp garlic infused olive oil⁣

• 1 Tbsp Tahini⁣

• 2 Tsp white wine vinegar⁣

• 1 cup spinach or kale chopped⁣

• 1/2 cup rolled oats, blitzed to flour⁣

• 1/2 cup raw Kent pumpkin, finely grated

• 1/4 cup canned artichokes, chopped⁣

• 1/4 cup sunflower seeds⁣

• 1/4 cup fresh basil, chopped⁣

• 2 Tsp dried oregano⁣

• 1/2 tsp salt⁣

• 1/2 tsp sumac⁣

• 1/2 tsp smoked paprika⁣

• 3 tbsp lofo flour (I like Lofo Pantry Wheat Flour)

Method:

1. Preheat oven to 180°c. Cook quinoa in water with stock and set aside.⁣

2. In a large bowl, mix flaxseed with water and leave a few minutes to to create a gel. ⁣

3. Add other liquid ingredients one by one mixing into the flax gel, then add quinoa, mixing thoroughly to coat, add the rest of the ingredients and mix well.

4. Scoop mixture onto a baking sheet lined with baking paper or a non stick mat and evenly distribute mix. I made 12×1/4 cup sized patties.⁣

5. Bake for 8 minutes, turn and bake and bake for a further 4-8 minutes. They should be brown and crispy. ⁣

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Enjoy with chilli sauce + mayo⁣
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