Time to bake
Courgette patties- vegetarian
150-175 g cooked quinoa
2 handfuls of roughly chopped young spinach leaves or kale
1/4 tsp turmeric
1 red chili seeded and chopped
1 large handful flat leafed Parsley, chopped
75 g grated parmesan
1 tbsp garlic infused oil
1 clove of garlic mashed (optional)
2 tbsp good olive oil
2 tsp lemon zest
40-50 g gluten-free bread crumbs
sea salt and black pepper to taste
Squeeze the remaining water out of the courgette and press in a paper towel to make sure excess water is gone.
Check for salt and remember the feta and Parmesan are adding salt to the patties as well.
Add a sea salt and pepper and leave cold for 1 hour to rest .
Form the patties- think size of a tennis ball.
Serve hot, warm or even cold.
Serve with a salad, as part of a larger lunch menu or bring for picnic. They are good as a snack as well.
For a more FODMAP friendly version you can use 2 tbsp garlic oil instead of clove of garlic.
Make a milder version skipping the chili. I sometimes shred a bit of ginger and add that- about 2 tsp.