Quinoa Patties

For the burgers: 

• 150g cooked red quinoa
• 1 cup of Mustard Cress
• 150g feta cheese (crumbled)
• 2 finely chopped medium shallots
• 30g butter
• 1 tbsp canola oil
• 1 small egg
• 1 pinch of pepper and salt

For the vegetable and yoghurt dip:

• 1 medium red onions
• 1 medium zucchini
• 100g plain yoghurt
• 4 tsp bean curd oil
• 1 teaspoon of Yka Leaves powder
• 8 pieces of Yka Leaves
• ½ punnet Tahoon Cress
• ½ punnet Sakura Cress

For the patties:

• Cut the Mustard cress and add it to a mixing bowl with the rest of the ingredients.
• Mix well and combine with the back of a tablespoon until the mix forms a hard paste.
• Mold and press to shape the patties.
• Add the butter and oil into a frying pan and cook the patties on medium heat, around 2 minutes on each side.

Ingredients for the vegetable and yoghurt dip:

• Peel and poach the red onions in water until fully cook, cut into pieces.
• Cut the courgette into wedges, season well and roast in the oven.
• Mix together the plain yoghurt with the dried Yka leaves.
• Dress the plate with the patties and add the red onions pieces, roasted courgette, cresses, Yka leaves and a drizzle of Tahoon oil.

Recipe: Franck Pontais