INGREDIENTS:
- 1/2 cup quinoa
- 4 cups water
- 1/2 spanish onion, finely diced
- 1 cup finely diced choy sum
- 1 teaspoon grated ginger
- 185g can tuna in oil, oil drained
- 1 tablespoons chopped coriander (cilantro)
- Juice of 1/2 lime
- 2 garlic cloves, crushed
- 1/2 cup almond meal
- 2 eggs
- Salt and pepper, to taste
- Oil for shallow frying
- Rinse the quinoa well. Add it to a medium saucepan with 4 cups water over a medium high heat until it comes to the boil. Turn down the heat and simmer for 10 minutes until quinoa is tender. Remove from heat, drain water and set aside to cool.
- In a bowl combine onion, choy sum, ginger, tuna, coriander, lime juice, garlic cloves and almond meal and stir until well mixed. Add eggs, season with salt and pepper, and stir till eggs are combined.
- In a large saucepan, heat 2-3 tablespoons oil over medium high heat.Place large spoonfuls of the mixture into the frying pan and press down till rounds are about 7cm in diameter. You don’t want to crowd the pan, so I would say cook about 4-5 patties per batch.
- Leave to fry for 1-2 minutes till golden brown, then gently flip with an egg flip and cook on the other side for another 1-2 minutes. Remove and place on paper towel to drain any excess oil.
- Repeat with remaining batter. Then serve.
Source: Chew Town
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