Crispy Quinoa Cakes
Quinoa is rich in protein and is also gluten-free; the tiny seeds contain all 8 of the essential amino acids. It is a brilliant and healthy protein source, I like to add cooked quinoa into salads to make them more filling. But, I found really struggled to find a way for my kids to enjoy quinoa too. These crispy little fritter-cakes are the perfect kid friendly quinoa recipe. I’ve given them a Mimi’s Bowl twist by adding in vegetables too, so that each bite is filling and nutritious.
This recipe uses cooked quinoa which you can now buy precooked in packets, incredibly useful to have on standby in the fridge. However, if you are cooking your own quinoa you’ll need 125g of cooked quinoa to make the below recipe. Make sure to follow the packet instructions carefully: most brands need the uncooked quinoa to be rinsed in running water, or soaked, before cooking. When cooked the grains increase in size, they then become fluffy and translucent.
ingredients
makes 6 cakes
62g cooked quinoa
1/2 small onion, peeled and finely chopped
1 medium carrot, peeled and grated
1/4 medium leek, finely chopped
1/2 tblsp parsley, finely chopped
50g soft breadcrumbs
1-2 medium sized organic eggs
1 tablespoons Parmesan, finely grated
1/2 level tablespoon of plain flour
pinch of sea salt and black pepper
1 tablespoon oil, for cooking
method
To a bowl add: the cooked quinoa, onion, carrot, leek, parsley, breadcrumbs and combine. Beat the eggs and add to the mix, finish with grated Parmesan, flour and season with a pinch of salt and black pepper. Combine and then firmly shape the mix into cakes (x6 or x12). Place on a lined tray and cover, then place in the fridge to firm up for 30 mins. Or to cook later in the day.
Preheat the oven to 180C. In a pan add oil and the cakes: crisp for 2 mins a side and then place on a baking tray. Repeat until all the cakes are golden brown. Place in a hot oven for 15-20 minutes until piping hot all the way through. Remove from the oven and drain on kitchen paper, to remove any excess oil. Serve warm with a quick yogurt dip .
Yogurt dip ~
240g natural yogurt
1/2 cucumber, peeled, grated and drained over a sieve (discard the excess liquid)
1 tomato, finely diced
2 small lettuce leaves finely shredded
juice of 1/2 lemon
black pepper
pinch of sugar, this is optional but really round out the flavour
In a bowl combine all of the above, prep 30 mins before eating it doesn’t keep brilliantly you want the veg to be vibrant and crunchy!