Quinoa, spring onion and parmesan patties
Makes 20 patties
These little patties are a very tasty addition to your festive table, BBQ’s and picnics. Delicious both hot and cold.
1 cup Alison’s Pantry Quinoa
2 cups vegetable stock
2 large garlic cloves – finely diced
1 teaspoon ground cumin
¼ cup Alison’s Pantry Ground Almonds
1 cup finely grated parmesan
2 spring onions, green parts finely sliced
Handful fresh basil, roughly chopped
1 free-range egg
Salt and cracked pepper
Olive oil for sautéing
Rinse the quinoa well. Place in a medium saucepan with the stock and bring to a boil. Reduce heat to a simmer and cook with a lid slightly ajar for 15 minutes until tender and the liquid has been absorbed.
Place the lid on and leave to sit for 5 minutes. Stir through the garlic, cumin, almond meal, parmesan and spring onion. Leave to cool for 15 minutes before mixing in the spring onion, basil, egg and a generous seasoning of sea salt and ground black pepper.
Form heaped spoonful’s of mixture into patties. Place in the fridge for at least 30 minutes to firm up.
Heat a generous glug of oil in a sauté pan over a medium heat. Cook the patties until golden brown on both sides. Keep warm in the oven until ready to serve.