Quinoa 100 g, rinsed
Amaranth flour 100 g
Vegetable oil 2 tbsp
Onion 1, chopped
Garlic 2 cloves, finely chopped
Carrot 1 large, grated
Celery 1 stick, finely chopped
Salt 1 pinch
Pepper 1/2 tsp, black, freshly ground
Cumin 1 tsp, ground
Eggs 1 beaten
Cheddar 3 - 4 tbsp, grated, plus extra for sprinkling
Put the quinoa in a pan with twice the volume of water.
Cover and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
Remove from the heat and leave to stand for 5 minutes. 2 Heat the oven to 200°C (180° fan) 400°F .
Line a baking tray with non-stick baking paper.
Heat the oil in a frying pan and cook the onion until softened.
Add the garlic, celery and carrot and cook for 3-4 minutes. Remove from the heat.
Mix together the vegetables, salt, black pepper and cumin in a mixing bowl.
Drain the quinoa if necessary and mix into the vegetables.
Sprinkle the amaranth flour over the bowl and gradually mix, using wet hands.
Add the egg and cheese and mix well.
Using wet hands take small handfuls of the mixture and shape into rectangular patties.
Place on the baking tray and sprinkle with cheese.
Bake for about 20 minutes until golden.