1cup(200 g/7 oz) uncooked black, white or red quinoa OR 2 ½ cups pre-cooked quinoa
¾cup(80 g/3 oz) rolled oats
200g/7 oz feta cheese
4cups(100 g/3.5 oz) fresh spinach, chopped
salt and pepper
coconut oil, butter, olive oil for frying
Cook the quinoa: In a medium-size saucepan, place 2 cups of water, quinoa and a pinch of salt. Bring to a boil, lower the heat to a bare simmer and gently cook for 15-20 minutes, or until you see small tails on the quinoa seeds. Set aside to cool.
In a large mixing bowl, place cooked quinoa, oats, eggs, feta cheese, chopped spinach, salt and pepper and mix until combined. Place in the fridge for 30-60 minutes to set.
Take out the mixture and form into patties (mine are about 2.5 inch/6cm in diameter) with your hands. Heat the oil in a frying pan on medium heat. Add the patties and fry for about 2-3 minutes on each side or until golden brown.
Keep in the fridge in an airtight container for up to 4 days.