GUILT-FREE WEEKEND FEASTING
These meat-free quinoa patties will be devoured at your family barbies!
MAKES 16-18 Cook 200g quinoa for a little longer than the packet instructions (10-12 mins), or until it’s soft and swollen. Drain and rinse very well under cold running water. Put the quinoa, 1 large egg, 1 finely chopped onion, 2 heaped tsp each turmeric and ground cumin, 1 heaped tsp ground cinnamon, 100g dried apricots, finely chopped (raisins or dried cranberries also work well), 1 small bunch coriander, finely chopped (reserve 1 tbsp for garnish) into a large mixing bowl. Season with salt and pepper and blend together. Squeeze the mixture with your hands so it sticks together. Shape the mixture into golf ball- sized balls, then pat them down to form nice equal-sized patties, no thicker than 2cm. Heat oil in a large frying pan over a medium-high heat. Line a plate with a double layer of kitchen paper. Add the patties to the pan (in batches if necessary, to avoid overcrowding) and fry for 4-5 mins, each side, or until deep golden brown. Transfer to plate to drain. Put 200g yoghurt into a jug and season with Maldon Sea Salt Flakes and freshly ground black pepper. Stir in just enough water to thin to the consistency of double cream. Serve patties drizzled with yoghurt, 150g pomegranate molasses and a scattering of the reserved coriander.