Healthy Recipes: Spinach & Quinoa Patties

You can add these patties to your collection of healthy recipes,  from “Green Kitchen Stories” they look fantastic, and if you cook them in either coconut oil, ghee or butter, then the fats will tolerate the high heat, when pan frying. Rather than olive oil which is a monounsaturated fat and is better used fresh on salads.

Enjoy

Maria

 

Spinach & Quinoa Patties

makes 10-12 patties

1 cup / 200 g uncooked quinoa OR 2 ½ cups pre-cooked quinoa, (black, white or red)
¾ cup / 3 oz / 80 g rolled oats
4 eggs
7 oz / 200 g sheep’s feta cheese
100 g / 4 cups fresh spinach, chopped
sea salt & pepper
coconut oil, butter, olive oil or ghee for frying

To serve:
lettuce
tomatoes
red cabbage
winter apple

soft boiled egg
cooked white beans
sprouts or micro greens

Cook the quinoa: Place 2 cups / 500 ml water, rinsed quinoa and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat to a bare simmer and gently cook for about 15minutes, or until you see small tails on the quinoa seeds. Set aside to cool.

In a large mixing bowl, place cooked quinoa, oats, eggs, feta cheese, chopped spinach, salt and pepper and combine until all is mixed. Place in the fridge to set for 30 minutes.
Take out the mixture and form 10 to 12 patties with your hands. Heat the oil in a frying pan on medium heat. Add the patties and fry for about 2-3 minutes on each side or until golden brown. Serve with lettuce, tomatoes, soft boiled eggs, beans and sprouts or micro greens. The patties keep for 3-5 days in the fridge and freezes well.

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