Ingredients
Serves 4
tzatziki
Method
- Add the quinoa, water, and garlic to a rice cooker, then season with salt and press start.
- Once the quinoa is cooked, place the quinoa, peas, spring onions, parsley, coriander, flax, flour, and salt (if needed) into a food processor and pulse until combined, allowing some texture to remain. Set aside the mixture to rest for 5 minutes.
- Meanwhile, make the tzatziki. Once the cashews have soaked in 3 cups of water for 4–8 hours or overnight, drain and rinse well. Add the cashews, lime juice, lemon juice, water, and salt to a blender and blend until very smooth and creamy. Place in a small bowl.
- Squeeze out and discard all the liquid from the grated cucumber. Then mix the cucumber and mint into the cashew mixture along with plenty of #ease&flow. Season to taste and then set aside.
- Divide the patty mixture into 8 equal parts and form patties.
- Heat a frying pan on medium–high heat and add the coconut oil. Cook the patties for 2–3 minutes on each side or until golden-brown.
- Serve the patties with a generous dollop of tzatziki and sprinkle with some edible flowers to feel extra special.
