Gluten-free quinoa and spinach burgers

Method

Introductory photographs from the original

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1. 1.1Step 1 of 8

   I rinse quinoa repeatedly until clear to remove saponin and follow packet directions: boil in salted water for 10 minutes, drain and cool, or cook by absorption as directed.

   I cool quinoa and chop spinach cooked without water with oil, salt, pepper, parsley and garlic. Squeeze if liquid remains.

   

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2. 2.2Step 2 of 8

   I add spinach, egg and Parmesan to quinoa.

   

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   I add salt, pepper, turmeric and paprika.

   

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4. 4.4Step 4 of 8

   I add crumbs, gluten-free or ordinary if no intolerance, working by hand and adding more if moist.

   

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5. 5.5Step 5 of 8

   I oil and breadcrumb a ring on crumbed paper, add mixture and a Brie cube.

   

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   I cover, level and add crumbs and oil.

   

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   I put in fryer or oven and remove rings.

   

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8. 8.8Step 8 of 8

   I cook at 180°C about 20 minutes until golden, cool into labelled boxes with sides and freeze, or plate.

   

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