Instructions

1. Cook about cupful of quinoa following the packet’s instructions, then let it cool.
2. When cooled, measure out a small cupful (use the remaining quinoa for other recipes).
3. Meanwhile, drain the beans and mash them with a fork. Add the egg and spices, then season with salt and pepper.
4. Fold in the quinoa and wild garlic, then add enough chickpea flour to bind the mixture well.
5. Make 6-8 patties of the mixture. If you have time, cool the patties in the fridge for about 30 minutes.
6. Heat some oil in a frying pan. If the patties haven’t rested, coat them in chickpea flour before frying - otherwise they can go straight into the hot oil.
7. Fry then on both sides until gold brown.
8. Serve the bean cakes lukewarm.