These delicious patties have a citrusy twist. They're filling and simple to make, sure to become your next favourite work lunch, brunch or light dinner.
- 90 g quinoa (½ cup)
- 250 ml boiling water (1 cup)
- 1 garlic clove, crushed
- 6 Kalamata olives, pitted, finely chopped
- 100 g low-fat ricotta
- 1 x 60 g egg, lightly whisked
- 1 lemon, zested
- 2 tbsp finely chopped mint
- 2 tsp extra virgin olive oil
- 25 g (1 cup) salad leaves to serve
Roasted capsicum salsa
- 100 g capsicum cut into strips and roasted (½ cup)
- 1 Tbsp parsley, finely chopped
- 1 lemon squeezed
- black pepper
- Rinse the quinoa in a fine sieve. Put the quinoa, water and garlic in a small saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and cook, covered, 12-15 minutes or until the liquid is absorbed. Remove from heat and aside, covered, for 5 minutes. Transfer to a large bowl.
Set aside for 10 minutes.
- Add the olives, ricotta, egg, lemon zest and mint to the quinoa. Mix until well combined. Divide the mixture into 6 even patties. Place on a plate, cover and chill for 20 minutes.
- Meanwhile, to make the salsa, combine all the ingredients in a small bowl.
- Heat the oil in a large non-stick frying pan over medium heat. Add the patties and cook for 3 minutes each side, or until golden brown on both sides. Serve with the salsa and the salad leaves.
Replace the Kalamata olives with green olives and the mint and parsley with just one of the two herbs.
PER SERVE: 1436kJ, protein 14g, fat 17.4g (sat fat 3.6g), carbs 29g, fibre 6g, sodium 476mg. Carb exchange 2. Estimated GI low. Gluten free.
This recipe is…
- Raw food
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.2 g|
|Total carbohydrates||34.6 g|
|- Sugars||3.7 g|
|Dietary fibre||5.5 g|