GUILT-FREE WEEK­END FEAST­ING

Th­ese meat-free quinoa pat­ties will be de­voured at your fam­ily bar­bies!

Woman’s Day (Australia) - - Food To Love -

MAKES 16-18 Cook 200g quinoa for a lit­tle longer than the packet in­struc­tions (10-12 mins), or un­til it’s soft and swollen. Drain and rinse very well un­der cold run­ning wa­ter. Put the quinoa, 1 large egg, 1 finely chopped onion, 2 heaped tsp each turmeric and ground cumin, 1 heaped tsp ground cin­na­mon, 100g dried apri­cots, finely chopped (raisins or dried cran­ber­ries also work well), 1 small bunch co­rian­der, finely chopped (re­serve 1 tbsp for gar­nish) into a large mix­ing bowl. Sea­son with salt and pep­per and blend to­gether. Squeeze the mix­ture with your hands so it sticks to­gether. Shape the mix­ture into golf ball- sized balls, then pat them down to form nice equal-sized pat­ties, no thicker than 2cm. Heat oil in a large fry­ing pan over a medium-high heat. Line a plate with a dou­ble layer of kitchen pa­per. Add the pat­ties to the pan (in batches if nec­es­sary, to avoid over­crowd­ing) and fry for 4-5 mins, each side, or un­til deep golden brown. Trans­fer to plate to drain. Put 200g yo­ghurt into a jug and sea­son with Mal­don Sea Salt Flakes and freshly ground black pep­per. Stir in just enough wa­ter to thin to the con­sis­tency of dou­ble cream. Serve pat­ties driz­zled with yo­ghurt, 150g pome­gran­ate mo­lasses and a scat­ter­ing of the re­served co­rian­der.

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