METHOD

1. 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.

2. Fry the onions and garlic, with a pinch of salt, over a medium heat until the onions have softened and caramelised.

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

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

5. 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.