From our family kitchen
Quinoa Patties with Spinach Garlic and Mozzarella
Published
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Serves: 2
Allergy Information: Gluten Free, Wheat Free, Vegetarian
Ingredients
- 170g cooked quinoa
- 100g mozzarella, grated (you could substitute for a lactose free alternative)
- A handful of spinach
- 1 garlic clove, chopped
- 2 eggs, beaten
- 1 tsp. Lucy Bee Coconut Oil
- 2 slices gluten free bread
- 2 tbsp. gluten free plain flour
- Himalayan Salt and Whole Black Peppercorns, ground
Method
- Blitz the bread and flour together then add all ingredients to a large bowl and mix together well.
- Roll into 4 - 6 balls then flatten into patties.
- Fry in Lucy Bee Coconut Oil for 2 minutes each side, being careful not to burn.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story