Melissa’s quinoa cakes
No matter whether you're planning an elaborate menu or just planning ahead for tomorrow Melissa's quinoa cakes. This recipe stems from several years of playing at the kitchen. I discover that including a couple ingredients into a recipe adds thickness to what exactly is usually dull. You may be searching for milder food items to create along with your leftovers. Great and mild Melissa's quinoa cakes ideal for post-vacation. The elements in this recipe receive your tongue pounding, also are very waist-friendly when you want a'bite' after a busy holiday. Using a few elements as alternatives, this soup is filled using a fall and hot flavor which produces it creamy. An ideal Melissa's quinoa cakes to heat up you on cool winter days. Ideal for utilizing leftover. Serving-size are a significant element of your diet. You should compare the amount of this food that you normally eat to the serving size listed on the tag. Eating substantial servings or portions may result in weight gain.
With all that occurs over a standard afternoon - extended hours, sports and after school tasks - it truly is clear that cooking is the previous thing you want to perform or even need to consider whenever you buy home. That is where we would like to develop into drama . Right here, you're locate easy and quick recipes that insure all of your favorite dishes for example poultry supper recipes, ground beef recipes, along with also vegetarian dinner suggestions that may keep food interesting, nonetheless quick. And since you've got to satisfy the entire family members, we have also contained family-friendly Melissa's quinoa cakes ideas that may meet even the pickiest little types.
How to make Melissa's quinoa cakes
Yield = 4Prep time: 0:30
Cook time: 0:20
Total time: 0:50
Ingredients
- 2 cups cooked quinoa, cooled
- 100g feta, crumbled
- 4 eggs, lightly whisked
- 1 carrot, peeled, coarsely grated
- 55g (1/3 cup) pine nuts, toasted
- 25g (1/3 cup) fresh breadcrumbs
- 20g baby spinach, chopped
- 2 tablespoons chopped fresh mint
- 2 tablespoons sultanas
- 1 tablespoon Moroccan Seasoning
- 1 tablespoon honey
- 1 teaspoon finely grated lemon rind
- Moroccan pumpkin dip, to serve
Method
- Step 1 Combine the quinoa, feta, egg, carrot, pine nuts, breadcrumbs, spinach, mint, sultanas, Moroccan seasoning, honey and lemon rind in a bowl. Season.
- Step 2 Grease six egg rings and a large frying pan. Heat pan over medium-low heat. Place egg rings in pan. Divide half the quinoa mixture between egg rings. Cook for 3-4 minutes each side or until golden. Remove quinoa cakes from egg rings. Cover to keep warm. Repeat to make 12 cakes.
- Step 3 Serve the quinoa cakes with pumpkin dip.
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