1 ½ cup cooked quinoa
1 cup spinach, be generous.
1 cup Kale, be generous.
3 spring onion stalks, chopped
1 tbsp chopped cilantro
1 tbsp chopped parsley
½ cup parmesan or goat cheese
¾ cup whole grain breadcrumbs or oats
½ tsp sea salt
¼ tsp chili flakes
¼ tsp pepper
Sauté spinach and kale in a small pan season with a pinch of salt and ¼ tsp garlic, put aside to cool.
In a large bowl beat eggs first, combine everything but the quinoa and mix well. Fold in the cooked quinoa until the mixture is even.
Heat a large frying pan to medium heat and drizzle oil to coat.
Using your hands, form palm sized patties with the quinoa mix and place into hot frying pan. Cook each side for approximately 3 minutes, or until golden brown.
*Tip: The mixture stores well in the fridge for a few days. You can also freeze the patties and pull them out as needed. Enjoy!