Fava Bean Quinoa Cakes with Kale, Ginger, and Garam Masala

mydarlinglemonthyme.com

Julia H

½ heaped cup (110g) quinoa, rinsed well

1 ½ cups (225g) fresh or frozen podded fava (broad) beans or 1 ½ cups (220g) fresh or frozen English peas

1 large bunch (about 350g) curly kale, stems removed

1 small shallot, finely chopped (I used 2 tablespoons finely chopped chives~ Emm)

1 garlic clove, finely chopped

1 tablespoon finely grated fresh ginger

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh mint

½ teaspoon garam masala

1 teaspoon fine sea salt, plus more to taste

½ tablespoon olive oil

freshly ground black pepper

subheading: Sesame-pistachio coating:

½ cup (40g) pistachio nuts or pumpkin seeds

⅓ cup (45g) flaxseed (linseed) meal (I left mine mostly whole~ Emm)

¼ cup (40g) sesame seeds

Directions at mydarlinglemonthyme.com

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