LOCK IN THE GOODNESS
Wholesome grain- and vegetablebased dishes from Angela Casley
PUMPKIN AND QUINOA CAKES WITH CHILLI YOGHURT Makes 12
Loaded with superfoods, these pumpkin cakes are lightly fried and served with a zingy yoghurt sauce and topped with olives and feta.
1 cup quinoa
2 cups grated pumpkin 2 cloves garlic, crushed
1 spring onion, finely chopped 1 cup shredded spinach
½ cup rolled oats
1 tsp ground cumin
4 eggs
Zest of 1 lemon
½ cup chopped coriander 150g crumbled feta
Oil for cooking
Yoghurt dip
½ cup yoghurt
¼ tsp chilli flakes
1 tsp lemon zest
Topping
½ spring onion, chopped small 8 black olives, chopped 50g crumbled feta
1. Place the quinoa in a pot with 2 cups of water and ¼ tsp salt. Bring to a simmer, cover and cook for 10 minutes. Remove the lid, stir through the pumpkin and continue to cook for 5 minutes or until the liquid is absorbed. Cool.
2. Into a large mixing bowl place the garlic, spring onion, spinach, oats, cumin, eggs, zest, coriander and feta, combining well. Add the cooled quinoa and mix well. Chill for 30 minutes in the fridge.
3. Mould the mixture into patties and place on a tray. Chill until ready to cook.
4. In a small bowl combine the yoghurt, chilli flakes and lemon zest. Set aside to serve.
5. For the topping combine the spring onion, olives and feta.
6. To cook the cakes, heat a little oil in a frying pan to a medium heat. Add 3 or 4 at a time, cooking for 4 minutes each side until set. Then continue to cook the remainder. Keep in the oven to get warm if needed.
7. Serve with a little topping and yoghurt sauce.