Quick & Easy

Indian-spiced quinoa cakes with tomatoes

indian-spiced quinoa cakes with tomatoes



1.Cook kumara in a medium saucepan of boiling water for 5 minutes or until tender. Drain well. Mash kumara, you will need 1 cup. Cool.
2.Bring the water to the boil in a small saucepan. Stir in quinoa cook, covered, over low heat for 15 minutes or until tender. Drain well. Cool.
3.Heat 1 tablespoon of the oil in a medium frying pan over medium heat, cook onion, stirring, for 8 minutes or until soft. Add garlic, ginger, chilli and curry powder, cook, stirring, over low heat for 3 minutes or until soft and fragrant.
4.Combine mashed kumara, quinoa and onion mixture in a large bowl with coriander, egg and flour, season. Form level ½-cups of mixture into eight 8cm (3¼-inch) patties. Place on a baking-paper-lined tray. Cover, refrigerate for 30 minutes or until chilled.
5.Heat the remaining oil in a large frying pan over medium heat, cook patties, in batches, for 3 minutes each side or until golden and heated through. Drain on paper towel.
6.Heat extra oil in same frying pan over medium heat, cook tomatoes, mustard seeds and curry leaves, stirring occasionally, for 5 minutes or until tomato is softened. Season to taste.
7.Serve quinoa cakes with tomatoes, yoghurt and salad leaves.

Quinoa earns superfood status as it boasts an impressive nutritional profile. It has double the protein of rice and provides all of the essential amino acids ­ the building blocks of protein.


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