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Preheat oven to 190°C (170°C fan). Line a Baking tray with baking paper.
Rinse the quinoa and place it into a pan with the vegetable stock. Bring to the boil, cover, reduce the heat to low and allow to simmer gently for about 10 minutes.
Place the spinach in a bowl and cover with boiling water. Drain after a couple of minutes, then squeeze out as much water as possible.
Drain and rinse the chickpeas.
Blitz the bread in a food processor to make fine breadcrumbs, then add the chickpeas, coriander, cumin, egg, spinach and some salt and pepper, then pulse in short bursts until all of the ingredients are well combined, but keeping a bit of crunch and texture. Add the peas and stir gently.
Form the mixture into patties, brush them with a little oil and place them on your prepared baking tray. Bake in the preheated oven for 10 to 15 minutes.
Serve with flatbreads and sweet potato hummus.
Chickpeas: are rich in folate which is linked to improved ovulation and reduced risk of neural tube defects during pregnancy. They also contain vegan-friendly iron and protein.
Peas are rich in lutein an antioxidant linked to egg quality and follicle development as well as sperm motility.
Quinoa: is a gluten-free seed, making it an excellent carb alternative to pasta or couscous for those with gluten sensitivities. It is also high in fibre for a healthy gut and contains complete protein, which most plant sources don’t provide. Quinoa is also rich in B vitamins, especially folic acid, which is crucial for fertility High in folic acid, essential for red blood cell production and preventing spina bifida
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