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Ingredients

  • 140g quinoa
  • 500g hot vegetable stock
  • 100g kale, stalks removed, leaves roughly chopped
  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 75g fresh white breadcrumbs
  • 2 medium eggs, beaten
  • 50g sundried tomatoes, roughly chopped
  • 100g goat's cheese, cut from a round log
  • green salad, to serve (optional)

For the pesto

Method

  • STEP 1

    Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.

  • STEP 2

    Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more. Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.

  • STEP 3

    To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.

  • STEP 4

    Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.

  • STEP 5

    Heat the grill to high and put a slice of goat’s cheese on top of each patty. Place under the grill to brown and melt the cheese slightly – this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.

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A star rating of 4.8 out of 5.32 ratings
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