Ingredients
- ½ cup quinoa
- 1 zucchini - grated
- 1 cup mint leaves - chopped
- 2 eggs - lightly beaten
- 1 cup plain flour
- 2 tbsp olive oil
- 180 grams haloumi - sliced
- 4 rolls
- 2 cup baby spinach
Beetroot Relish
Instructions
- Rinse the quinoa under water for a couple of minutes. Add to a saucepan with 2 cups of water, bring to the boil, reduce heat and cook for 10-12 minutes. Pop in fridge to cool.
- Place all the ingredients for the beetroot relish in a saucepan on medium heat, cover and cook for 20 minutes.
- Place the cooked quinoa, zucchini, mint, eggs, flour, salt and pepper in a bowl and mix to combine.
- With floured hands, shape the mixture into 4 patties and flatten to 1cm-thick. Heat half the oil in a large non-stick frying pan over medium heat and cook the patties for 3–4 minutes each side or until golden. Set aside.
- Add remaining oil and cook the haloumi for 1–2 minutes each side or until golden. Top the rolls with the relish, spinach, patties, tomato, haloumi and extra mint.