Spinach & Quinoa Patties Green Kitchen Stories

makes 10-12 patties
1 cup / 200 g uncooked quinoa OR 2 cups pre-cooked quinoa
cup / 3 oz / 80 g rolled oats
4 eggs
7 oz / 200 g sheeps 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
soft boiled egg
cooked 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 15 minutes, 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. 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 keeps for 3-5 days in the fridge and freezes well.

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