Name: Quinoa Cakes recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: greek
Ingredients: 1 1/2 cups white quinoa cooked; 1 cup carrot grated; 3/4 cup dried breadcrumbs; 1 cup baby spinach finely chopped leaves only; 1/4 cup pine nuts; 1/2 tsp salt *to taste; 1/2 tsp pepper *to taste; 1/3 cup fresh Italian parsley roughly chopped; 1 1/2 tsp Moroccan seasoning; 1/2 cup parmesan cheese; 2 eggs; 1/4 cup kalamata olives roughly chopped; 2 tbs olive oil; 1/3 cup Greek yoghurt; 1/4 tsp ground cumin; 1/4 tsp smoked paprika

by taram332 Last updated on 07/10/2019

Great mid-week vegetarian meal. - taram332

Ingredients

1 1/2 cups white quinoa cooked
1 cup carrot grated
3/4 cup dried breadcrumbs
1 cup baby spinach finely chopped leaves only
1/4 cup pine nuts
1/2 tsp salt *to taste
1/2 tsp pepper *to taste
1/3 cup fresh Italian parsley roughly chopped
1 1/2 tsp Moroccan seasoning
1/2 cup parmesan cheese
2 eggs
1/4 cup kalamata olives roughly chopped
2 tbs olive oil
1/3 cup Greek yoghurt
1/4 tsp ground cumin
1/4 tsp smoked paprika

Method

Step 1

In a large bowl combine the quinoa, carrot, breadcrumbs, spinach, pine nuts, salt, pepper, parsley, Moroccan seasoning, cheese, eggs and olives. Mix until well combined.
Step 2

Heat 1 tablespoon of olive oil in a large frypan on a medium heat. Place the egg rings into the frypan and spoon in the mixture. Press down firmly. Cook for a few minutes on each side until golden then flip and cook on the other side. Once cooked on both sides. Set aside while you cook the remaining mixture. Add the remaining oil to the frypan for each batch.
Step 3

To make the yoghurt sauce, add the yoghurt, cumin and paprika to a bowl and mix well. Serve the quinoa cakes warm with the sauce and a side salad.