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Melissa's quinoa cakes
Melissa's quinoa cakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Quinoa fritters with feta, pine nuts, and sultanas - a delightful twist on a classic dish.
Ingredients:
  • 500.00 ml cooked quinoa, cooled
  • 100g feta, crumbled
  • 4 eggs, lightly whisked
  • 1 carrot, peeled, coarsely grated
  • 55g (1/3 cup) pine nuts, toasted
  • 25g (1/3 cup) fresh breadcrumbs
  • 20g baby spinach, chopped
  • 40.00 ml chopped fresh mint
  • 27.20 gm sultanas
  • 20.00 ml Moroccan Seasoning
  • 28.60 gm honey
  • 1 tsp finely grated lemon rind
  • Moroccan pumpkin dip, to serve
Instructions:
  • Mix together the quinoa, feta, egg, carrot, pine nuts, breadcrumbs, spinach, mint, sultanas, Moroccan seasoning, honey, and lemon zest in a bowl. Season with salt and pepper to taste.
  • Prepare six egg rings and a large frying pan with a light coating of grease. Heat the pan over medium-low heat and arrange the egg rings in it. Spoon half of the quinoa mixture evenly into the rings. Cook for 3-4 minutes on each side until golden. Carefully remove the quinoa cakes from the egg rings and keep them covered to maintain warmth. Repeat the process to yield a total of 12 delicious cakes.
  • Present the quinoa cakes alongside the creamy pumpkin dip.

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