These tasty, healthy little snacks are high in protein and go well with some mint chutney (or any other sauce of your choice). Or serve them alongside a salad for a complete meal.
Ingredients:
(makes about 14 small cakes)
- 1/4 cup uncooked quinoa (I used the red quinoa but any variety will work)
- 2/3 cup cooked chickpeas (fresh or canned)
- 2 tbsp finely chopped onion
- 2 tbsp chopped parsley
- 1 tsp minced garlic
- 2 tbsp grated carrot
- 2 tbsp grated cauliflower
- 1/4 cup crumbled feta
- 1 egg, beaten
- Chickpea flower (besan) for dusting
Preparation:
- Cook the quinoa in stock according to the instructions
- Mash the chickpeas with a fork
- In a medium size bowl add the quinoa, onion, parsley, garlic, carrot and cauliflower and mix together
- Add the mashed chickpeas and combine well
- Season to taste with salt and pepper
- Mix in the egg
- Form small balls with your hands and flatten slightly
- Place on a plate and dust with the chickpea flower (use a small sieve for that)
- Carefully turn and dust the other side as well
- Heat some ghee or coconut oil in a large skillet and transfer the cakes to the pan
- Brown on medium for 3 – 4 minutes, turn and brown the other side for 3 – 4 minutes
- Enjoy!
