Pea and quinoa patties with soy yogurt sauce

Ingredients

For 1 serving

• Peas150 g
• Quinoa40 g
• Chickpea flour25 g
• Soy yogurt80 g
• Chives3 g
• Mint3 g
• Extra virgin olive oil1 tablespoon
• Lemon juice1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: April – June

Method

1. Heat the oven to 200 °C, fan, and line a tray with baking paper. Bring two small pans of salted water to the boil.
2. Rinse the quinoa in a fine sieve and cook it for 12 minutes, until the grains show their little white sprout; in the other pan boil the peas for 5 minutes, until tender. Drain both very well and let them cool slightly.
3. In a food processor blend the peas with the mint leaves and a pinch of salt to a coarse purée; add the quinoa and chickpea flour and mix until firm.
4. With wet hands shape 8 balls, place them on the tray and brush them with the oil.
5. Bake at 200 °C for 20 minutes, turning halfway, until golden and firm to the touch.
6. Meanwhile mix the soya yoghurt with the snipped chives, lemon juice, salt and pepper and serve the sauce with the balls.