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This incredible vegetarian recipe, featuring mint, parmesan and chilli flavours, will please everyone.
Combine all the ingredients for the red eye mayo and set aside.
Place the quinoa and 375ml water in a small saucepan, cover, bring to a boil over high heat. Reduce heat to low and simmer gently for 12 minutes or until water has been absorbed and quinoa is tender. Cool and measure out 2 ½ cups quinoa.
Combine the quinoa, spring onions, parlsey, mint and parmesan. Add flour, salt and pepper, lemon zest and eggs. Stir well to make a dry mixture.
Heat the oil in a large frying pan over medium-high heat and add heaped tablespoons of mixture to make 12 patties, (cook 6 patties at a time). Cook for 6-8 minutes until the bottom is browned then flip carefully and cook the other side for 6-8 minutes or until browned. Repeat with remaining patties. Serve with the red eye mayo. Top with parsley and mint leaves and some red onion and a little dollop of the mayo.
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