Quinoa is a constant feature in my recipes, which is funny thinking back to how much I despised the grain the first time I tried it. “Flavourless with a very weird texture” was my initial thoughts on the super-grain. Needless to say once I got creative I started to really enjoy it, and now me and Quinoa couldn’t be closer! Quinoa is an incredible plant based protein, containing nine essential amino acids. It contains nearly twice the amount of fibre as other wholegrains, so this recipe is sure to keep your digestive health up and your hunger down!
These quinoa cakes are my veggie version of fish cakes, they’re similar in the fact that you don’t need a bun to compliment it just a delicious sauce. I love to serve this over sautéed spinach or kale in the winter or a fresh salad in the summer.
2 cups quinoa
1 sweet potato
2 tablespoons Tamari
Juice 1 Lemon
Salt and Pepper to Taste
1 cup sundried tomatoes
1 tablespoon olive oil
2 plum tomatoes
1 handful basil
1/2 clove of garlic
Avocado to top (optional)
Preheat the oven to 190 degrees celcius.
Peal and cube the sweet potato and steam them for 25 minutes until soft.
Meanwhile put 2 cups of quinoa in a saucepan with 4 cups of water. Cook for around 20/25 mins on a medium heat until the quinoa has soaked all the water up, and is cooked and fluffy. Note that it’s best for the quinoa to be overcooked here, as you’ll see in the next step.
Add the quinoa to a bowl and use a masher to mash the quinoa until about 1/3 of it becomes a paste and starts to bind the rest togther. Now add in the sweet potato and mash till it’s combined. Mix well and add the seasoning.
Shape into small patties.
In a frying pan, drizzle olive oil or coconut oil and add the quinoa patties to the pan. Cook for 4 minutes on each side, place on a baking tray and cook at 190 degrees for a further 20 minutes until crisp.