With Spring in the air we thought this super snappy lunch would fit well for our April recipe. Looks beautifully fresh and green and tastes super good, packed full of lovely healthy ingredients. The recipe is from one of my favourite cook books called ‘Get the Glow’ by Madeleine Shaw.
250ml chicken stock
1 courgette, grated
2 spring onions, finely chopped
2 cloves of garlic, crushed
2 eggs, beaten
zest of 1 lime
30g chives, chopped
30g buckwheat flour (or quinoa flour, ground almonds, rice flour, oat flour)
1 small cos lettuce, leaves separated to serve
1 clove garlic, crushed
1 tsp ground cumin
juice of 1 lime
1 tsp miso paste
1 tbsp olive oil
1 tbsp coconut oil
Put the quinoa in a saucepan with the stock and a pinch of salt. Bring it to the boil, then turn the heat down and let is simmer for 12-15 minutes or until all the liquid has been absorbed.
Squeeze out the water from the grated courgette. Put the grated courgette in a bowl with the spring onions, garlic, eggs, lime zest, chives, flour, a large pinch of salt, a grind of pepper and the cooked quinoa. Combine everything with your hands, and put it in the fridge for 30 minutes to set. (You can do this the night before you want to eat, ready to cook immediately when you get home the following day.)
Put all the tahini sauce ingredients in a blender and whizz together.
When you are ready to eat, form the quinoa mix into patties. We made around 8. Heat 1 tablespoon coconut oil in a frying pan over a high heat and use a spatula to gently lay the patties in the pan. Cook them for 3-4 minutes on each side.
Serve with the sauce and the cos lettuce leaves used as buns!
Beautifully styled and propped by Claire Morgan.