Makes about 15 small patties
Ingredients:
2 cups cooked quinoa
3 cups swiss chard, chopped into smaller pieces*
1/2 cup parsley, finely chopped
1/2 cup red onion, finely chopped
1/3 cup dark buckwheat flour
3 large eggs or 6 glaçon de jus de pois chiches
2 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon each salt, pepper, dijon mustard, maple syrup, and garlic powder
1/4 teaspoon hot pepper flakes
Mix all of the ingredients in a large bowl, making sure that they’re thoroughly combined. Let the mixture sit for 15 minutes before cooking.
Once the patty mixture has rested, heat a flat bottomed pan over low-medium heat. Shape small patties of the quinoa mixture, about 8 cm wide and 2 cm high. Fry* a few at a time (don’t crowd the pan) in a teaspoon of oil. Flip once the first side is golden and set on a plate while you finish cooking the other patties. Serve warm with the avocado tahini dip. They will keep well in the fridge for three days.
Avocado Tahini Dip:
1 large ripe avocado
2 tablespoons tahini paste
2 tablespoon olive oil
1/2 teaspoon maple syrup
Juice of a lemon
Small bunch parsley
Small bunch chives
Salt and pepper to taste
Mash the avocado with a fork in a shallow bowl. Add the tahini, olive oil, lemon juice, herbs, maple syrup, salt, and pepper. Mix until smooth. Taste and add more lemon juice or salt if necessary. This will only keep for a day or so, but makes an excellent sandwich spread if you have leftovers.