Herby quinoa savoury cakes with spicy dressing

Serves: 4 (makes 8 cakes)

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 cups water
¾ cup quinoa
1 tablespoon oil
2 shallots, finely chopped
2 cloves garlic, 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
spray oil

Instructions

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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.

Variations

Make it gluten free: Check cornflour and chilli paste are gluten free.

Nutrition Info (per serve)

Calories 472 cal

Kilojoules 1980 kJ

Protein 17 g

Total fat 21 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 18 g

Dietary fibre 12 g

Sodium 220 mg

Calcium 250 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.