Quinoa Crusted Veggie Cakes With Horseradish Yoghurt Recipe

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.