Moroccan Quinoa Cakes

Moroccan Quinoa Cakes

Perfect vegetarian midweek meal. Quick, simple easy and delicious and a great way to use leftover Quinoa up.

Method

Method:
In a large bowl place the quinoa, lemon zest, pine nuts, sultanas, carrot, spinach, mint, honey, crumbs and spices.
In a small bowl place the eggs and beat until combined, crumble the feta into the egg mixture and mash together. Season with salt and pepper.
Mix the egg & feta mixture into the quinoa and mix until thoroughly combined. If the mixture is to runny add some more cornflake or bread crumbs.
Grease six egg rings and set aside. Heat a large fry pan on the stove with some olive oil. Place the egg rings into the sauce pan and fill with quinoa mixture. Flatten the top with an egg flip.
Cook on medium heat for 4-5 minutes until nicely browned. Flip over and cook for another 3-4 minutes. Remove from the pan and gently run a knife around the edge of the ring to release the cake. Repeat until all mixture has been used.
Serve warm with fresh salad and roast pumpkin hummus.

* To cook quinoa – Rinse one cup of quinoa under water and strain. Place in a saucepan with two cups of chicken stock/or water. Bring to the boil and simmer for 15-20 minutes until the liquid has soaked up completely. Remove from heat and rest for 20 minutes until grains are light and fluffy. Fluff up with fork. This recipe is best made with quinoa that has been cooked the day before.

*If you cannot find a Moroccan spice mix in your supermarket simply make one yourself with this recipe:

Moroccan Spice Blend:

2 Tsp each of:
Ground cumin
Ground coriander,
Paprika
Ground ginger

1 Tsp each of:
Ground white pepper
Turmeric

¼ Tsp each of:
Chilli
Ground nutmeg

½ Tsp Cinnamon *you can add more if you like the cinnamon flavour.

Mix all spices together and store in a jar.

For more recipes visit: www.thewhimsicalwife.com

Ingredients

  • 2 cups pre-cooked quinoa*see note
  • Zest, 1 x large lemon
  • 4 Tbsp pine nuts, roasted
  • 2 Tbsp sultanas/or raisons
  • 1 large carrot, grated
  • ½ cup baby spinach, roughly chopped
  • 2 Tbsp fresh mint
  • 4 Tbsp cornflake crumbs/or bread crumbs
  • 4 Tsp Moroccan Spice*see note
  • 1 Tbsp Honey, warmed until runny
  • 100g feta
  • 4 eggs

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3 Comments

Lou said on September 11, 2011 at 6:34p.m.
Sounds tasty. I will have to give it ago!
Deecoleman said on September 12, 2011 at 5:18a.m.
It really does sound tasty I think I better give these a whirl also.
Leeshy said on October 18, 2011 at 5:23a.m.
Made these tonight and they were amazing! It made lots so we had dinner for 2 and I have 5 leftover to freeze for another night 2 for lunch tomorrow. Thank you!