My friend Dan first made me quinoa cakes and they were so good I had to make a version myself. They are also a great little snack on the golf course.
I make this different every time depending on what I have at home but a couple of things to note is pumpkin (squash) alone is too wet and you need to have sweet potato or potato added to make it drier and easier to make into cakes.
I cook two cups of quinoa to pack instructions and set aside.
In a roasting pan I add a couple of diced sweet potatoes and pumpkin then coat with oil, turmeric, cumin and coriander and roast until soft enough to mash. I have used carrot in this recipe before and haven’t done it again as it just annoyed me as it was too hard to mash with the other roasted veges.
In a frypan sauté a brown onion or two, a grated zucchini and a few handfuls of spinach. While that cooks mash your roast vegetables then add the onion, zucchini, spinach and mix all together. Add the quinoa, a raw egg, a couple of handfuls of chia seeds and a healthy dose of sesame seed to this and mix well. I use my hands as I love getting my fingers in food.
Shape into cakes and pop in fridge to cool.
I have cooked these a couple of different ways. Depending on how many I am cooking at once as to whether I bake or shallow fry. Both works well and flip them once if baking in the oven. I usually bake at 180 degrees Celsius and ramp it up to 200 if I want them a little crunchier on the outside.
I serve these on a bed of greens (usually baby spinach and rocket) and chopped cherry tomatoes. I add a dollop of hummus (yes I make that myself too) and sprinkle smoked paprika on top.
I have made these for various family dinners and at my mums 65th I made a small snack size high tea version and am always asked for the recipe. As you can see I kind of wing it and tell people add whatever vegetables you like and do it to your taste.
You can’t really go wrong and they are great hot or cold and I have been known to have a wee bag of these when golfing as a delicious snack (without the hummus) – along with my coconut delights that is.