I don't do very much cooking at home, I much prefer baking. But on the odd occasion when I do whip out the frying pan, I'm not scared to try new recipes. Especially at 10 o'clock at night. This meal was one of them and this time I got it right. So right in fact that Farmboy ate 9 of the 12 patties.

I adapted the original recipe from here to my kitchen and ingredients here in South Korea. The two pictures I have of them don't do them any justice so you'll have to take my word for it when I say these little patties are tasty beyond measure and so easy to make.

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup diced broccoli
• 1/2 cup minced onion
• 1 cup drained & flaked tuna or salmon (I used a big tin of tuna)
• 1/2 cup rolled oats, mixed in a blender to create a fine powder (the original recipe calls for almond flower or gluten free bread crumbs)
• 2 garlic cloves, minced
• Sea salt & fresh ground black pepper
• 2 eggs
• 1-3 tablespoons coconut oil for frying

Method

1. Cook your quinoa (I boiled it as per this great recipe) and leave to cool.

2. In a medium sized skillet, sauté the broccoli and onions in 1-2 teaspoons of coconut oil over medium heat until they are begin to turn soft, about 5 minutes. Remove from heat and cool.

3. In a large mixing bowl, combine the quinoa, broccoli and onions, tuna, oats and garlic. Season with lots of sea salt and fresh ground black pepper to taste.

4. Stir in the eggs.

5. Warm a tablespoon of coconut oil in a skillet.

6. Measure out a 1/4 cup of the mixture and press into a patty shape. Gently ease onto the skillet. 

7. Reduce temperature to medium low, and fry the patties for 3-5 minutes on each side, or until they are golden brown. Keep adding more coconut oil to the pan as needed. Serve warm or at room temperature with slices of lemon and sweet chile sauce.