Ingredients
¾ cup tricolour quinoa blend, cooked as directed and cooled
¾ cup rolled oats
400 g canned chickpeas, drained and rinsed
2 cloves garlic, roughly chopped
1 egg
¼ cup 97% fat-free semi-dried tomatoes, drained and chopped
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
¼ cup reduced-fat feta
2 green spring onions, thinly sliced
⅔ cup reduced-fat tzatziki
Greek salad
1 Lebanese cucumber, thinly sliced
½ red onion, thinly sliced
½ cup grape tomatoes, sliced
2 tbsp black olives
juice 1 lemon
½ tsp dried oregano
¼ cup reduced-fat feta
Method
- Place the quinoa, oats, chickpeas, garlic and a little salt and pepper into a food processor. Process until well combined. Add the egg and pulse until mixture resembles a thick paste.
- Transfer to a bowl and fold through the semi-dried tomatoes, parsley, basil, feta and spring/green onions. Shape mixture into 6 evenly sized patties.
- Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat. Cook the patties in 2 batches for 3-4 min on each side, or until golden brown. Drain on paper towel. Serve with Greek Salad, tzatziki and rocket leaves.
- In a bowl, combine Lebanese cucumber, red onion, grape tomatoes and black olives. Add lemon juice and dried oregano leaves. Crumble over feta and toss.
