Spinach & Quinoa Patties

You might have heard this little tip before but we really encourage you to try it. It will make it so much easier to eat well throughout the week, also when you have no time to spare. Always, always cook twice as much quinoa, millet, buckwheat, beans and lentils as you need for a recipe and store the leftovers in separate containers in the fridge. We can guarantee that they will prove themselves useful throughout the week. You will quickly realise how helpful it is to always have something readily available to add in salads, as a side to a stew or on top of soups. And if you run out of ideas, you can always make patties. We make these Spinach & Quinoa Patties quite often, using leftover vegetables from the fridge together with some seeds or grains. They are great in a burger bun, but most of the time we add them to a bowl like the one above. These bowls full of vegetables, beans or lentils, grains or seeds and some kind of fruit are very typical in our house. They are quick to make, easy to vary according to season (just like Sarah B does) and always delicious. You might have heard this little tip before but we really encourage you to try it. It will make it so much easier to eat well throughout the week, also when you have no time to spare. Always, always cook twice as much quinoa, millet, buckwheat, beans and lentils as you need for a recipe and store the leftovers in separate containers in the fridge. We can guarantee that they will prove themselves useful throughout the week. You will quickly realise how helpful it is to always have something readily available to add in salads, as a side to a stew or on top of soups. And if you run out of ideas, you can always make patties. We make these Spinach & Quinoa Patties quite often, using leftover vegetables from the fridge together with some seeds or grains. They are great in a burger bun, but most of the time we add them to a bowl like the one above. These bowls full of vegetables, beans or lentils, grains or seeds and some kind of fruit are very typical in our house. They are quick to make, easy to vary according to season (just like Sarah B does) and always delicious.

makes 10 to 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

subheading: To serve:

lettuce

tomatoes

red cabbage

winter apple

soft boiled egg

cooked white beans

sprouts or micro greens

Directions at greenkitchenstories.com

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