Ingredients

• 1 cup quinoa
• 2 cups water
• 2 onions, finely chopped
• 1 clove garlic, minced
• 1 cup grated carrot and beetroot
• 1 cup of turkey or chicken mince
• Half cup flaxseeds whole
• Half cup flaxseeds ground
• Quarter cup fresh coriander, finely chopped
• Half cup pepitas and sunflower seeds
• Half cup grated cheese
• 3 eggs
• Pinch of salt

Options

• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tbsp tamari
• 10 sundried tomatoes, finely chopped
• 1 tbsp ginger, grated
• Quarter cup parsley, finely chopped

Preparation

1. Rinse the quinoa and place in a pan with the water
2. Bring to a boil and then simmer for 10 minutes until the water is absorbed
3. Allow the quinoa to cool
4. Heat oil in a fry pan and add the onions,garlic, ginger and mince cook until browned
5. Then add carrot and beetroot, cook until golden and soft
6. Add the curry powder and cook for a further 1 minute
7. Mix together the quinoa and the fry pan mix
8. Add flaxseed, parsley, coriander, seeds, eggs and salt and any other optional ingredients
9. Combine well
10. With wet hands shape into small patties
11. Put the patties in the fridge for 15 minutes
12. Shallow fry with ghee for about 5 minutes each side
13. Serve with a salad and some relish or a tahini dressing

Makes around 20 serves
Suitable for freezing