2 cups cooked quinoa
2 cups of sweet potato, cut into cubes and cooked. Alternatively use left over roasted potato, pumpkin, sweet potato and any other left over veg.
1 cup finely chopped capsicum
3-4 cloves of garlic crushed
4 cups of uncooked spinach
2 spring onions finely chopped
2 teaspoons of garam masala powder
A good pinch of chilli (optional)
Salt and pepper to taste
If you haven’t already put the quinoa and sweet potato on to cook, drain and set aside to cool.
In a pan put the spinach with a small amount of water, allow it to wilt and put in a strainer. Once cooled take it out and chop it roughly.
Put all ingredients, except the egg, into a large bowl and combine. Check the mixture to see if it will bind by making one patty (I find sometimes it does and sometimes it doesn’t). If it doesn’t add the egg, stir and try another one. If your mixture is too runny add some coconut flour to thicken it.
To cook heat a fry pan with a small amount of oil, put 1 tablespoon in of the mixture for each patty and cook on a medium heat for about five minutes. Using a spatula carefully turn them over once to get the other side golden and brown.
Serve with salad and enjoy x