Quinoa flatbreads, with pea patties & brussels sprout kimchi

Quinoa flatbreads, with pea patties & brussels sprout kimchi

Nordic Light
25 mins
Cooking time
15 mins
Simon Bajada

Swedish peas are delicious. I’m guessing the climate is ideal for growing them – even bought frozen they are sweet little delights. These patties are great hot or cold and keep well for leftovers. The quinoa flour creates a beautifully short dough for these flatbreads that is so quick and easy to make.


Quantity Ingredient
250g quinoa flour, plus extra for dusting
1 1/2 teaspoons sea salt flakes
2 teaspoons baking powder
200g greek-style yoghurt
1 tablespoon chopped dill, plus extra to serve

Pea patties

Quantity Ingredient
1 x 400g tin chickpeas, drained
210g fresh or frozen peas
50g quinoa flour
100g Fresh cheese, (or ricotta)
60g pepitas, lightly toasted
1 garlic clove, finely chopped
pinch white pepper
1 teaspoon dried mint
1/2 teaspoon ground fennel seeds
2 tablespoons lemon juice
1 tablespoon rapeseed oil

To serve

Quantity Ingredient
Brussels sprout kimchi
Feta cream yoghurt dressing
or Horseradish & apple yoghurt dressing
or Jaffa yoghurt dressing
or Juniper & pink pepper yoghurt dressing
or Tahini, lemon & dill yoghurt dressing


  1. To make the flatbreads, mix together all the ingredients in a food processor on the slowest speed until a dough forms. Transfer the dough to a lightly floured surface and knead for a minute or so, or until the dough is smooth.
  2. Divide the dough into six even-sized portions and roll out with a lightly dusted rolling pin to form roughly circular flatbreads approximately 18 cm in diameter. Set aside.
  3. Preheat the oven to 170°C Line a baking tray with baking paper.
  4. To make the patties, add all the ingredients, except the oil, to the food processor and blend to a wet, chunky paste. Test the mixture by taking a small amount in your hand and forming it into a patty in your palm – if the patty crumbles, add a tablespoon of water to the mixture before testing again. The mixture is ready when the patty just sticks to your palm. Shape the mixture into six even-sized patties about 4 cm thick.
  5. Heat the rapeseed oil in a pan over a medium–high heat. Add the patties and cook for 2 minutes on each side, then transfer the patties to the prepared baking tray and bake for 5–8 minutes until cooked through.
  6. Heat a chargrill pan over a medium–high heat and cook the flatbreads one at a time for 1–2 minutes on each side, or until cooked through and charred in places.
  7. To serve, divide the flatbreads between plates. Spoon over a little kimchi, top each flatbread with a pea patty and drizzle over your chosen yoghurt dressing (I recommend either the tahini, lemon and dill or the juniper and pink pepper).
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