— MAKES 10 PATTIES
1 CUP QUINOA, SOAKED OVERNIGHT
3 CUPS PACKED NETTLES
1 ONION, CHOPPED
4 CLOVES GARLIC, MINCED
1/2 CUP (75G) PINE NUTS
1/2 GROUND FLAX SEEDS
1 TBSP APPLE CIDER VINEGAR (OPTIONAL)
2 TBSP NUTRITIONAL YEAST (OPTIONAL)
EXTRA VIRGIN OLIVE OIL
SEA SALT AND BLACK PEPPER TO TASTE
1 - Rinse and drain nettles. Chop them roughly with some scissors.
Warm a tablespoon of olive oil in a pan on medium heat and fry onion and garlic for a few minutes. Add nettles and a pinch of sea salt and continue frying for about 15 minutes or until all water is evaporated. Transfer to a large mixing bowl and set aside.
2 - Roast pine nuts on a dry skillet until they are golden and smell fragrant.
Rinse and drain quinoa.
3 - Add roasted pine nuts, drained quinoa, ground flax seeds, apple cider vinegar and nutritional yeast to the bowl with nettles, onions and garlic.
Toss to combine. Taste with sea salt and freshly ground black pepper.
Place in the fridge and let sit for about 20 minutes.
4 - Preheat oven to 175 °C. Line a baking sheet with parchment paper, lightly brush with olive oil and set aside.
5 - Shape mixture into 10 patties (about 6 cm in diameter) by pressing it into your hands, squeezing out any excess liquid. Place on prepared tray.
6 - Bake for 15 minutes. Flip over the patties with a spatula. Return to oven and continue baking for another 15 minutes.
Remove from oven and allow to cool five minutes before serving.
NOTE / If you can't find any nettles, replace them with fresh spinach.
You can serve the patties with a salad or use them to make vegetarian burgers.