The nice weather is gradually creeping towards us and BBQ season will soon be here, but sometimes I think it’s nice to have an alternative to all those heavy meaty dinners don’t you? In our house we love a burger of any variety and these lovely low FODMAP quinoa ones are a great addition to our collection. They’re not too fiddly to make and they hold together quite well, especially if you use my top tip (below).
They are also nice eaten cold so make sure you make plenty and use them in the following days for snacks, lunches or another dinner. Double time-saving bonus meal!!
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| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Passive Time | 90 mins |
| Servings |
people
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Ingredients
- 1 small courgette
- 150 g quinoa
- 300 ml water
- 3 eggs
- 2 handfuls curly kale shredded
- small bunch parsley finely chopped
- 35 g day old gluten free breadcrumbs (optional - I left these out and just used 1 less egg)
- 120 g feta cheese crumbled
- 75 g parmesan grated
- 1 tbsp garlic infused olive oil
- 2 tsp lemon zest
- 60 ml coconut oil for cooking
- Sea salt and cracked black pepper
Ingredients
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Instructions
- Grate the courgette, place in a sieve with the salt and stand for 30 minutes.
- Rinse the quinoa, lightly toast it in a saucepan for 1-2 minutes, then add the water and bring to the boil. Reduce to a simmer, cover and cook for about 15 minutes, until cooked through. Then fluff up and cool.
- Squeeze the courgette through a paper towel or clean tea towel to remove the excess water, then combine this with the cooked quinoa, eggs, kale, parsley, breadcrumbs, feta, parmesan, garlic oil and lemon zest.
- Cover and refrigerate the mixture for about an hour, then when ready to eat heat the oil in a large frying pan and cook the patties for about 3-5 minutes on each side.
- [Top tip: I use a cookie cutter to press the mixture into a perfect round then lift it off and do the next one.]
- You will need to cook the patties in batches so keep cooked ones warm in the oven.
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