|"Utterly moreish, hot or cold, these make a delicious veggie burger and are also brilliant for parties as bite-size canapés with the chimichurri yoghurt as a dip on the side. They are a great way to use up leftover quinoa, but if you want you can make them from scratch": Melissa Hemsley|
This superb recipe is from Melissa Hemsley's new book Eat Green, a celebration of healthy, tasty veg-centric food that is good for you and better for the planet.
prep: 20 mins / cook: 20 mins / serves: 4
For the chimichurri yoghurt:
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This quick and easy recipe for rye bread - no kneeding required! - from The Cook and Him uses a blend of Wholegrain YQ and Rye Flours with the addition of nutty Camelina Seeds. Just measure, stir, roll, and bake!