Makes 12 patties


1 tsp. harissa spices
1 tbsp. sushi ginger
A handful of basil
200g red Quinoa
A sprinkle of Himalayan salt
1 egg
170g goat’s cheese , crumbled
Quinoa flour
1 broccoli
Coconut oil
1 Chicory


Wash and chop broccoli, prepare a baking tray with some coconut oil and bake the broccoli for around fifteen minutes in a fan assisted oven on 160C. Remove and set aside. Prepare quinoa according to the instructions on the packet. Usually it is one cup quinoa to two cups water. In a blender add the basil and harissa spices, blend until basil is in tiny pieces. Add the sushi ginger, crumbled goat’s cheese, broccoli and cracked egg. Pulse for a minute to break down the goat’s cheese. Add the salt and pulse once more. Make the patties with your hands.

Prepare quinoa flour in a bowl, heat a pan with coconut oil and add patties, cook on both sides for a couple of minutes and place them on a paper towel to remove any excess oil, although there won’t be much with coconut oil and you are only sealing the patties on both sides.
Chop off the bottom of the chicory and wash the leaves. Before serving, place some leaves on your plate, add some of the extra quinoa and some of the crumbled goat’s cheese. Add warm broccoli patty, drizzle some oil and balsamic vinegar and serve.