Cook the quinoa according to package instructions. Let this cool before you work it into the rest of the dish.

Cook the frozen spinach and broccoli according to package instructions. Then drain them and place them in a food processor with the garlic and red pepper and pulse until they are chopped thoroughly.

In a large mixing bowl, lightly beat the two eggs. Add the vegetable mixture and breadcrumbs and mix together. Add quinoa, herbs and lightly season with salt and pepper. What you want is a sort of batter that you can press into patties that isn’t too wet and sticky, but also doesn’t fall apart. Add in more breadcrumbs as necessary to find this balance.

When the burger mix is ready, take a handful and roll it into a round that’s a little larger than a golf ball but smaller than a racket ball. Place each onto a sheet pan lined with parchment paper and gently press into slider shape. Leave them thicker than you want the finished product to be as you’ll press them a bit more once they cook. Ideally you should refrigerate them for at least half an hour so they set nicely.

Bring a large skillet up to medium high heat and add a small amount of olive oil. Place the sliders into the skillet and gently press them down. Cook for 4-5 minutes per side until browned and crispy. Remember that you’re using raw eggs, so they need to be cooked all the way through.