Grain Cakes with Avocado Salad
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the cakes
- 1 cup Quinoa (rinsed)
- 2 cups low-sodium vegetable stock
- 1 Tbsp olive oil
- 2 Tbsps Hummus
- 1 Tbsp Corn starch (plus extra)
- 2 Tbsps cilantro (finely chopped)
Preparation steps
1.
For the cakes: Cook the quinoa for 2 minutes in a dry saucepan set over a moderate heat. Add the stock, stir well, and bring to the boil.
2.
Once boiling, reduce the heat to low, cover with a lid, and cook for 15 minutes until the quinoa has absorbed the stock and is tender.
3.
Set to quinoa to one side, covered, for 5 minutes. Preheat the grill to hot.
4.
Fluff the quinoa with a fork and tip into a food processor along with the olive oil, hummus, cornflour, coriander, and seasoning.
5.
Pulse a few times until the mixture comes together. Take generous tablespoons of the mixture and shape into 8 patties between cornflour-dusted hands.
6.
Arrange on a grilling tray and grill for 2 minutes on both sides until lightly coloured. Remove to one side to cool.
7.
For the salsa: Toss together all the ingredients for the salsa in a mixing bowl and adjust the seasoning to taste. Serve over the quinoa cakes on serving plates.
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