Ingredients 1 cup uncooked quinoa
2 cups water
1/4 tsp salt
3/4 cup grated cheese
1/2 cup ricotta
1 medium carrot, grated
3 tbsp plain flour/ 6 tbsp gluten free plain flour
1 small onion, finely chopped
1/2 tsp sugar
1/4 tsp pepper
1/4 tsp ground cumin
1/8 tsp salt
1/8 tsp garlic powder
Bring 2 cups of water to the boil with 1/4 tsp salt on a medium heat.
Once boiling, reduce the heat add the quinoa.
Cover and allow to cook until all of the water is absorbed and the quinoa is tender. This should make 2 cups of cooked quinoa.
Allow to cool.
In a large bowl, add the cooled quinoa, cheese, ricotta, carrot, eggs, flour, onion, sugar, pepper, cumin, salt and garlic powder. Mix well.
The mixture will be quiet runny but will cook fine.
Heat oil in a large frying pan on medium heat.
When oil is hot, scoop about 1/4 cup worth of mixture into patties on the pan.
Leave to cook until the bottom is crisp, about 4 minutes, then flip.
Allow to fully cook, long enough to ensure the middles are cooked, about 4 minutes again, (when you press the flip down on them if they are not cooked mixture will ooze out, otherwise prick them with a fork).
Enjoy with a fresh salad, in a bun or by them selves.
Note Try to keep some oil in the pan while cooking so that they do not start to burn.