2 cups Quinoa
1 large Leek
1 large Carrot
1 Tablespoon Olive Oil
2 smallish Eggs or 1 large
Small handful of Parsley
Rinse quinoa under cold running water. Cook in a pot of boiling salted water for 15 minutes. Drain and set aside.
Wash and finely chop the leeks. Peel and grate carrots. Wash, pat dry, and chop the parsley. In a non-stick frying pan, heat oil, Stir fry the leeks and carrots for 10 minutes. Season with salt and pepper. Combine quinoa, carrots, leeks, eggs and parsley. Form small patties. Place onto a tray lined with grease proof paper, put in freezer for 10 mins (this helps them not fall apart when you fry).
Heat your frying pan and cook the patties for 3 minutes on each side. Drain on paper towels and transfer onto a serving dish.