Quinoa Crusted Veggie Cakes With Horseradish Yoghurt

These veggie cakes are perfect for just about every meal! - by Lottie Dalziel

Crunchy on the outside and filled with goodness these veggie cakes are a crowd favourite.

Tips - Add other vegetables such as wilted kale, grated eggplant, zucchini or corn. Add chia seeds to quinoa flakes.

Substitute horseradish with wasabi. Serve with your favourite garden salad or on its own as a delicious finger food or snack.

Ingredients

400g can cannellini beans, rinsed and drained

400g can chickpeas, rinsed and drained

1 cup coriander leaves

1 medium red chilli, seeded & coarsely chopped

1 clove garlic, crushed

1 egg, lightly beaten

1 tablespoon Jalna Greek Yoghourt

1 cup cooked amaranth or quinoa

⅓ cup (55g) edamame, blanched

⅓ cup (55g) green peas, blanched

1 green onion,finely sliced

Salt & cracked black pepper

Vegetable oil for frying or oil spray

Cornichons, lemon wedges & herb sprigs, to serve (optional)

Quinoa Crust

⅓ cup (60g) lentil or quinoa flour

2 eggs, lightly beaten with 2 tablespoons Jalna Greek Yoghourt

1 ½ cups (100g) quinoa flakes

Horseradish Yoghurt

1 cup (250g) Jalna Greek Yoghourt

1 ½ tablespoons prepared horseradish, or to taste

1 ½ tablespoons lemon juice

Salt and cracked pepper, to taste

Puree cannellini, chickpeas, coriander, chilli, garlic, egg and yoghourt in a food

processor until coarsely mashed but mixture holds together.
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.
Place mixture in a large bowl and add amaranth or quinoa, edamame, green peas, green onion, salt and pepper.
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.
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.
To make horseradish yoghourt, place all ingredients in a bowl & whisk to combine.

This is an edited recipe extract provided by Jalna.