Project Description

In my quest to use the courgettes growing in my garden, I made these today, packed with protein from the nuts, beans, eggs and quinoa, they are easy and delicious served with a salad and maybe a slice of goats cheese on top!

1 tin drained red kidney beans
100g quinoa
50g chopped walnuts
1 small red onion, finely sliced and chopped
2 small courgettes, grated
2 large eggs, beaten
2 tbsp spelt wholegrain flour
1 tsp himalayan salt
1 tsp vegetable bouillon

Cook the quinoa in 200g water, bring to the boil and turn down to a simmer for 12 minutes then drain and cool a little.
Mash the beans with a fork and mix into the quinoa in a large bowl.
Add the walnuts, courgette, red onion, bouillon, salt and flour and stir to combine.
Stir in the eggs and leave for 10 minutes.
Heat approx 2tbsp olive oil or coconut oil in a frying pan and place tablespoonfuls into the oil once it is hot. Fry about 4 at a time for at least 6 to 8 minutes on each side or until nicely browned.
Place on kitchen paper and then serve with salad and maybe a slice of goats cheese on top.

Makes about 10.

can be frozen.