Quinoa Patties

Add the quinoa, greens, parsley, chickpea flour, eggs, onion, garlic, lemon zest and juice, olive oil, salt, pepper, mustard, and pepper flakes to a large mixing bowl.
300 grams (2 cups) cooked quinoa, 50 grams (2 cups) hardy greens*, 10 grams (½ cup) parsley, 30 grams (¼ cup) chickpea flour, 3 large eggs, ½ medium onion, 2 cloves garlic, Zest of a lemon, Juice of a lemon, 2 tablespoons olive oil, ½ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon dijon mustard, ¼ teaspoon hot pepper flakes
Use a wooden spoon or spatula to mix very well, making sure no clumps of chickpea flour remain.
Heat a large frying pan over medium heat. Once the pan is hot, coat the base with a thin layer of oil.
2 tablespoons olive oil
Scoop portions of the quinoa mixture into the frying pan, about 2 tablespoons for each patty. It will be loose, but the eggs will hold it together. Use a spoon to shape the patties into rounder shapes if desired (before flipping).
Cook for 2-3 minutes on the first side, until golden brown, before flipping. Press down lightly with the spatula after turning. Cook the second side again for 2-3 minutes, until golden. Repeat until all of the mixture has been cooked.
Keep the patties in a warm oven before serving if you'd like, and serve with avocado or any dips and sauces you like. I often serve with tahini garlic sauce.
These will keep for a couple of days in the refrigerator in an airtight container, and freeze well. They are excellent both hot and cold.