Quinoa Patties
Ingredients:
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3/4 cup uncooked quinoa
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1 1/2-2 cups water
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2 low FODMAP vegan stock cubes
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2 Tbsp ground flaxseed + 6 tbsp water
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1 Tbsp garlic infused olive oil
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1 Tbsp Tahini
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2 Tsp white wine vinegar
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1 cup spinach or kale chopped
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1/2 cup rolled oats, blitzed to flour
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1/2 cup raw Kent pumpkin, finely grated
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1/4 cup canned artichokes, chopped
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1/4 cup sunflower seeds
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1/4 cup fresh basil, chopped
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2 Tsp dried oregano
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1/2 tsp salt
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1/2 tsp sumac
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1/2 tsp smoked paprika
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3 tbsp lofo flour (I like Lofo Pantry Wheat Flour)
Method:
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Preheat oven to 180°c. Cook quinoa in water with stock and set aside.
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In a large bowl, mix flaxseed with water and leave a few minutes to to create a gel.
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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.
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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.
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Bake for 8 minutes, turn and bake and bake for a further 4-8 minutes. They should be brown and crispy.
Enjoy with chilli sauce + mayo