Gluten Free Quinoa Cakes with Mushroom Sauce

To prepare the gluten free and dairy free quinoa cakes start combining the quinoa, eggs, and salt in a mixing bowl.

Stir in the onion, cheese, and garlic. Add the breadcrumbs, stir, and leave to stand for a few minutes until the moisture is absorbed.

Add more breadcrumbs to firm up the mixture, if necessary or a little water to moisten the mixture.

Shape into 6 small patties.

Heat the oil in a frying pan over a medium-low heat.

Add the patties and cook for 7-10 minutes until the base is browned.

Turn over and cook for a further 7 minutes, drain on absorbent kitchen paper and serve with herb and mushroom sauce.

Garnish the gluten free and dairy free quinoa cakes with herbs.