Quinoa Cakes
 

• 200g cooked quinoa following the packet instructions 
• 150g mixed vegetables (broccoli, baby corn, mange tout etc.) 
• 1 sweet potato 
• 1 broccoli stalk 
• 30g plain flour or gram flour for a gluten free option.  
• ½ bag baby spinach 
• 1 tsp Cajun spice mix 
• 20g oats 
• 1 large egg 
• Salt and pepper to taste.  

Salad and Crème Fraiche Dressing

• ½ bag salad mix 
• ½ cucumber, sliced 
• 5 or 6 cherry tomatoes, halved 
• 1 small red onion, sliced 
• 2 tsp Crème fraiche 
• 100ml quality oil of your choice (olive oil, vegetable oil etc.) 
• 10g Parmesan cheese 

Quinoa Cakes

• Preheat your oven to 200°C/ 180℃ Fan/Gas mark 6. 
• Bring a pan of generously salted water to the boil and fill a large bowl halfway with ice water for blanching your mixed vegetables. 
• Boil vegetables in salted water until you see their colours brighten (this should take about 10 seconds). As soon as you see their colours change remove from boiling water with a slotted spoon and ‘shock’ them in the ice water.  
• Grate the sweet potato and broccoli stalk and combine in a large bowl. Add in finely chopped baby spinach and 200g of cooked quinoa.  
• Remove your blanched vegetables from their water bath, pat dry and finely chop to add to your quinoa vegetable mixture.  
• Mix in 20g oats, 30g flour and season with salt, pepper and Cajun spice.  
• Add one large egg to the bowl and mix to combine with quinoa and vegetable mixture until a little sticky and hold its shape when formed into a patty. Add more flour if too wet or another egg if too dry.  
• Form quinoa cakes into desired shape and size.  
•  Preheat a tablespoon of oil in an oven safe pan over a medium to high heat.  
•  Add the quinoa cakes and fry until crisp and browned on either side.
• Finish cooking in the oven for 10 minutes and serve hot with salad and crème fraiche dressing.
  
  Salad and Crème Fraiche Dressing
   
• To make dressing slowly drizzle oil into crème fraiche and combine.  
• Add 10g of finely grated parmesan to dressing, taste and season with salt and pepper as needed.  
• Mix salad, cucumber, tomatoes, and red onion together into a large bowl with the salad dressing.  
• Serve with quinoa cakes and enjoy!