Ingredients:
- 1 and 1/2 cups cooked quinoa
- 2 tablespoons ground flax seeds + 6 tablespoons water
- 1 cup finely chopped kale (without stems)
- 1/2 cup rolled oats
- 1/2 cup finely grated sweet potato
- 1/4 cup finely chopped sun-dried tomatoes packed in oil
- 1/4 cup of sunflower seeds
- 1/4 cup finely chopped fresh basil leaves
- 2 tablespoons finely chopped onion
- 1 clove of garlic
- 1 tablespoon tahini paste
- 1 and 1/2 teaspoons dried oregano
- 1 and 1/2 teaspoons of wine vinegar
- 1/2 teaspoon salt
- 3 tablespoons gluten-free or plain flour
Instructions:
- Preheat the oven to 200 o C and place baking paper on the baking sheet where you will bake the pancakes.
- Mix ground flax seeds and water and leave for 5 minutes to swell.
- In a large bowl, mix all the ingredients well together with the swollen flax seeds and cooked quinoa.
- Shape the fritters with wet hands and press them well so they don't fall apart during baking.
- Place them on baking paper and bake for 15 minutes. Remove, turn and bake for another 8-10 minutes until golden brown.
- Baked fritters can be kept in the refrigerator for 5-6 days. If you want to reheat them, add a little oil to a frying pan and heat over medium heat, then fry them for 3 minutes on each side.
