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Quinoa Chickpea & Spinach Latcakes

Source

My own

Ingredients

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1 cup cooked quinoa
1 can chickpeas mashed
2 cups spinach
2 chia eggs
1⁄2 cup ground flax seed
2 tbsp basil pesto
1⁄4 tsp cayenne pepper, S&P
coco oil for frying
1 green onion chopped

Directions ( Default | Numbered )

In bowl, stir together quinoa, chicks, spinach & eggs. Add flax, pesto and cayenne peper. season w/ S&P. mix well.

Heat think layer of oil in skillet on med heat. Scoop heaping 1/4 cup latcakes to pan. Gently pressing down with spatual to form rounds. Cook 5 min until brown on bottom and flip to to cook other side.

Top with Red chili jelly (thai sauce), hummus or tzatziki.

  1. In bowl, stir together quinoa, chicks, spinach & eggs. Add flax, pesto and cayenne peper. season w/ S&P. mix well.
  2. Heat think layer of oil in skillet on med heat. Scoop heaping 1/4 cup latcakes to pan. Gently pressing down with spatual to form rounds. Cook 5 min until brown on bottom and flip to to cook other side.
  3. Top with Red chili jelly (thai sauce), hummus or tzatziki.

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