I knew that the quinoa wouldn’t hold together like fritters would so I resisted the urge to add flour (ensuring they remained gluten free) used almond meal instead, and decided making patties would be the more logical vehicle to let the quinoa shine.

These patties are Asian inspired with choy sum, ginger, garlic, coriander and lime and the ingredients really do take the tuna and quinoa to the next level. I was on my own when I made them, so I took my usual fryers tax (I think this equates to about 4 patties) and then left the rest for Scotty to enjoy when he got home.

Well, while he was happy to eat the herbed quinoa from the Harissa Chicken recipe, I’m pretty sure he wasn’t convinced by quinoa… until he tried these. After which they rapidly dwindled in number and garnered a wonderfully rewarding grin of acceptance.