Herby quinoa savoury cakes with spicy dressing

Serves: 4 (makes 8 cakes)
Time to make: 50 mins
( Hands-on time: 15 mins )

Total cost: $ 20.40 / $ 5.10 per serve

(at time of publication)

Ingredients

2 cups water
¾ cup quinoa
1 tablespoon oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
sprinkling of chilli flakes (optional)
1 egg
4 tablespoons cornflourcornstarchX
1 tablespoon lemon juice
6 fresh sage leaves or basil leaves, chopped or torn
1 tablespoon tahini
⅓ cup pumpkin seeds
3 tablespoons cashew nuts, chopped
1 cup carrot, grated
Spicy dressing
2 teaspoons chilli paste
150g plain low-fat yoghurt
1 ½ cups rocketarugulaX
Veges
800g pumpkin, cut into chunks
2 beetrootbeetsX, quartered
oil spray

Instructions

1 Bring water to the boil and add quinoa. Cook over a medium heat for 12-15 minutes, or until the water is absorbed by the quinoa. Meanwhile preheat oven to 190ºC. Place pumpkin and beetroot on a baking dish, spray with oil and cook for 30-35 minutes.

2 Place cooked quinoa in a bowl. Heat oil in a non-stick pan and sauté shallot and garlic until softened. Add to quinoa with remaining ingredients. Season. Mix together and form into cakes. Place on a baking tray, spray with oil. Cook for 15-20 minutes, or until lightly golden.

3 Meanwhile, mix dressing ingredients together. Serve cakes with the roasted veges, dressing and extra rocket leaves.

Nutrition Info (per serve)

Kilojoules 1980kJ

Calories 472cal

Protein 17g

Total fat 21g

–Saturated fat 4g

Carbohydrates 50g

–Sugars 18g

Dietary fibre 12g

Sodium 220mg

Calcium 250mg

Iron 5.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.