Ingredients

The following ingredients have 5 Servings
  • 150 g of quinoa
  • 1 1/2 cups of water
  • 1/2 tsp of fine sea salt
  • 2 eggs (beaten)
  • 2 medium zucchini (grated)
  • 2 cloves of garlic (minced)
  • 3 spring onions (finely chopped)
  • 1 tbs of mint leaves (finely chopped)
  • 2 tbs of parsley (finely chopped)
  • 100 g of haloumi (sliced)
  • 60 g of wholemeal breadcrumbs
  • salt and pepper to taste
  • 1 tbs of olive oil

Instruction

  • Begin by cooking the quinoa. Rinse the quinoa well in a fine mesh sieve. Place in a saucepan with the water and salt and bring to the boil. Cover and cook for 20 minutes. Set aside to cool.
  • Heat a large frying pan over a medium low heat and place the slice of haloumi in the pan. Cook until golden on each side and remove from the pan to cool before chopping into small chunks. Leave the frying pan over the heat while you make the patties.
  • Combine the grated zucchini, spring onions, garlic, quinoa, haloumi, mint, parsley, bread crumbs and salt and pepper in a large bowl and mix to combine. Add the beat egg and mix until well combined.
  • Add the oil to the pan and form the mixture into patties. The size depends on what you prefer, but I use heaped dessert sized spoonfuls of the mixture to make the patties. Place the patties in the frying pan and cook for 7 to 10 minutes on each side until golden brown.
  • Serve with a wedge of lemon and salad.