It’s that time of week again where we team up with TV food presenter and chef Heba Naeem for #925FoodBreak, offering our readers weekly exclusive healthy and quick recipes to prepare for work.
On this week’s menu, we give you: Quinoa and Swiss Chard Patties!
Ingredients
- 2 cups cooked quinoa
- 3 cups Swiss chard chopped into smaller pieces or Baby Spinach
- 1/2 cup parsley finely chopped
- 1/2 cup red onion finely chopped
- 1/3 cup dark wheat flour or normal flour
- 3 large eggs
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon each salt pepper
- Dijon mustard, maple syrup, and garlic powder
- 1/4 teaspoon hot pepper flakes
Instructions
- Mix all of the ingredients in a large bowl, making sure that they’re thoroughly combined. Let the mixture sit for 15 minutes before cooking.
- Once the patty mixture has rested, heat a flat bottomed pan over low-medium heat. Shape small patties of the quinoa mixture, about 8 cm wide and 2 cm high. Fry a few at a time (don’t crowd the pan) in a teaspoon of oil. Flip once the first side is golden and set on a plate while you finish cooking the other patties. Serve warm with the avocado tahini dip. They will keep well in the fridge for three days.
Avocado Tahini Dip (Optional)
- Mash the avocado with a fork in a shallow bowl. Add the tahini, olive oil, lemon juice, herbs, maple syrup, salt, and pepper. Mix until smooth. Taste and add more lemon juice or salt if necessary. This will only keep for a day or so, but makes an excellent sandwich spread if you have leftovers.
Enjoy with Love
For more recipes to make for work, click here to be redirected to Naeem’s food blog, Deliciatography!
