Pumpkin and Quinoa Cakes with Chilli Yoghurt

• porce: 12 )

Ingredience

1 cup Quinoa

2 cups Pumpkin, grated

2 cloves Garlic, crushed

1 Spring onion, chopped finely

1 cup Spinach, shredded

½ cup Rolled oats

1 tsp Ground cumin

4 Eggs

1 Lemon, zested

½ cup Coriander, chopped

150 g Feta, crumbled

1 serving 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

50 g Feta, crumbled

Pokyny

Place the quinoa into 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 until the liquid is absorbed. Cool.

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.

Mould the mixture into patties and place on a tray. Chill until ready to cook.

In a small bowl combine the yoghurt, chilli flakes and lemon zest. Set aside to serve.

For the topping combine the spring onion, olives and feta.

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.

Serve with a little topping and yoghurt sauce.