Moroccan Quinoa Cakes
- 3 cups Chicken Stock
- 1- 1/2 cup Quinoa, Dried
- 2 cups Quinoa - Precooked *See Above*
- 1 whole Lemon, Zested
- 4 Tablespoons Pinenuts, Roasted
- 2 Tablespoons Sultana Raisins
- 1 whole Large Carrot, Grated
- 1/2 cups Baby Spinach (roughly Chopped)
- 2 Tablespoons Fresh Mint, Finely Chopped
- 1 Tablespoon Honey
- 4 Tablespoons Breadcrumbs
- 4 teaspoons Morrocan Spice *see Note
- 4 whole Eggs, Lightly Beaten
- 3-58 ounces, weight Feta Cheese
- Salt And Pepper, to taste
- Olive Oil, For Frying
- 2 teaspoons Cumin, Ground
- 2 teaspoons Coriander (ground)
- 2 teaspoons Paprika
- 2 teaspoons Ginger, Ground
- 1 teaspoon White Pepper
- 1 teaspoon Turmeric
- 1/4 teaspoons Chili Powder
- 1/4 teaspoons Ground Nutmeg
- 1/2 teaspoons Cinnamon, Ground
- Note: This recipe is best made with quinoa that has been cooked the day before.
- To cook the quinoa Rinse one and half cups of quinoa under water and strain it.
- Place it in a saucepan with three 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.
- In a large bowl place the pre-cooked quinoa, lemon zest, pine nuts, sultanas, carrot, spinach, mint, honey, bread crumbs and spices.
- Set aside.
- 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 and feta mixture into the quinoa mixture and mix until thoroughly combined.
- If the mixture is too runny add some more bread crumbs.
- Grease six egg rings and set aside.
- Heat a large fry pan on the stove over medium heat with some olive oil.
- Place the egg rings into the sauce pan and fill them with quinoa mixture.
- Flatten the top with a spatula.
- 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 of the quinoa mixture has been used.
- Serve warm with fresh salad and roasted pumpkin hummus.
- For Morrocan Spice Blend: Mix all spices together and store in a jar.
chicken, quinoa, quinoa, lemon, pinenuts, raisins, carrot, fresh mint, honey, breadcrumbs, morrocan spice, eggs, cheese, salt, olive oil, cumin, coriander, paprika, ginger, white pepper, turmeric, chili powder, ground nutmeg, cinnamon
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/moroccan-quinoa-cakes/ (may not work)