INGREDIENTS

1 medium onion ( 160 g ), finely chopped

Pinch Himallyian salt

2 cloves garlic, minced

1 Carot

1 large potato ( 230 g ), steamed and mashed

100 g kale, steamed and chopped

170 g ( 1 cup ) quinoa

500 ml ( 1 pint ) vegetable organic stock

1/2 teaspoon black pepper

3/4 teaspoon cumin seeds, roasted and ground

A little flour for dusting

2 tablespoons oil for frying or baking

1 avocado for garnish (optional)

METHOD

Prepare the quinoa by putting into a pan with the stock and bringing to the boil. Reduce the heat and simmer for about 10 minutes. Take off of the heat and cover with a lid allowing for the quinoa to soak up the rest of the liquid and become fluffy. If there is still a little liquid left, place on a low heat and cook until the liquid has evaporated. Leave to one side.

Sauté the onions, carot and garlic, with a pinch of salt, over a medium heat until the onions have softened.

Put the onions into a bowl with the quinoa and all other ingredients and using your hands mash everything together well.

Form into 6 equal size cakes and press the cakes into the flour, shaking off any excess.

Fry in 2 batches of 3 cakes for 3-4 minutes on each side until golden brown. The cakes will soak up the oil so be sure not to use more than 2 tablespoons of oil per batch.

Serve hot.

Inspired by: allaboutVeganfood