Last week I did an instagram question poll and wanted to know what you guys would like me to make. Quite a few people asked for healthy, savoury snacks so I got to work and produced these babies. They can also be made with cauliflower & kale, which I also did, but personally I much prefer the broccoli ones.
Servings: approx 20 bites
Ingredients:
- 1/2 cup quinoa, cooked according to packet instructions
- 1 head of broccoli, steamed/boiled (or cauliflower)
- 1/2 white onion, finely sliced
- 4 cloves garlic, minced
- 1/2 lemon, juiced
- 2 tbsp parsley, finely copped
- 1 tsp italian herbs
- 1 tsp dry sage
- 1 flax egg (1 tbsp flax, 2.5 tbsp water, refrigerate for 5 mins to set)
- 2 tbsp nutritional yeast
- 3-4 tbsp plain flour
- 1 tbsp coconut oil (or any other oil e.g. olive, sunflower, rapeseed)
- Salt & pepper to taste
Method:
- Cook quinoa according to instructions & set aside in a large bowl
- In a blender, roughly blitz the broccoli and add to bowl of quinoa (if you don’t have a blender, chop the broccoli into small chunks)
- Next, roughly blitz the onion and garlic and add to bowl, again, finely chop if you don’t have a blender
- Add in the lemon juice, parsley, herbs, sage, salt and pepper and mix thoroughly
- Next, add the flax egg, nutritional yeast and plain flour and mix thoroughly
- Form small patties of the mixture using your hands – if the mix doesn’t seem to hold try adding more flour
- Heat 1/2 of the coconut oil in a pan (depends on how big your pan is and how many batches you will be making – I made 2 batches worth, so used half the coconut oil)
- Preheat oven to 180c and line a baking tray with baking paper
- Once coconut oil is heated, turn heat to medium and fry patties for 6-8 minutes on each side
- Transfer to a baking tray and bake for a further 15 minutes
- Allow to cool for 10 minutes before eating – can be enjoyed straight away, reheated on a pan or straight from the fridge! Add to a tomato sauce and pasta for a vegan version of spaghetti & meatballs. Can be frozen for up to 1 month.
