1 tablespoon plain flour (I use besan but you can use any gluten free flour - or plain flour if it doesn't need to be gluten-free)
1 tablespoon fresh herbs, chopped (I use parsley, thyme, rosemary and basil)
Salt and pepper
Cook the quinoa in one and a half cups of water - bring to the boil then reduce to a simmer until water evaporated. Turn heat off and leave the lid on until you're ready to use it, and it will fluff up nicely.
Add the eggs to a medium to large bowl and whisk lightly.
Add to the bowl all the other ingredients (add the flour last) and mix together.
Add the cooked quinoa to the mix and stir through.
Heat some olive oil or ghee in a large fry pan on a medium to high heat.
Using a spoon to measure each rissole, take the mix in your hand, roll into a ball, add to the fry pan and flatten with the spoon.