Quinoa Crusted Veggie Cakes With Horseradish Yoghurt

Method

1. Puree cannellini, chickpeas, coriander, chilli, garlic, egg and yoghourt in a food
   processor until coarsely mashed but mixture holds together.
2. To cook amaranth: Bring 1 cup water or stock & ⅓ cup amaranth to the boil. Reduce heat and simmer 15 minutes with lid on. Turn heat off and leave for 10 minutes, covered. Drain any excess liquid. Makes 1 cup.
3. Place mixture in a large bowl and add amaranth or quinoa, edamame, green peas, green onion, salt and pepper.
4. Shape approximately ¼ cup of mixture into balls and flatten slightly. Dip into flour, dusting off excess, dip into egg & yoghourt mix, then roll in quinoa flakes.
5. Shallow fry over a medium heat or spray fritters with oil and bake on a baking tray
   lined with baking paper in 220C/200C fan forced oven, for 20 minutes or until golden, turning halfway through. Serve with horseradish yoghourt, lemon wedges and herb sprigs.
6. To make horseradish yoghourt, place all ingredients in a bowl & whisk to combine.
   This is an edited recipe extract provided by Jalna.