Once we started sharing our blog with a few friends, feedback from my friend Bex was that she was not a sweet tooth at all and would prefer to see more savoury recipes posted. Bexy, I shall think of you every time I post savoury now. I had a yoga barre class on tonight at our usual dinner time and I wanted to have a healthy dinner prepared for Daz and Maggie to heat and have while I was out. These cakes can be prepared at any time of the day and scoffed at any time of the day also.
Quinoa and Chickpea Cakes:
You will need:
1 T Linseeds/Flaxseeds (vegan gelatine I have been told)
2 t Chia seeds
1x Can of Chickpeas
1x Cup of dry quinoa
1x Zucchini (grated)
1/2 Red Capsicum (chopped finely)
1/4 Cup fresh parsley (chopped finely)
2 T red onion (chopped finely)
Juice of 1 small lemon
2 T Tahini
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste
3/4 C sesame seeds for rolling in
Add linseeds and chia seeds to a cup and soak in 4 T of warm water. Set aside and prepare quinoa as per packet directions. (1 part quinoa to 2 parts water, boil 15-20 mins) and allow to cool.
Drain can of chickpeas and either mash with potato masher or pulse in food processor until they are all smashed. Add all other ingredients (except the sesame seeds) to the chickpeas in a bowl and mix up to combine.
Shape the mixture in to small (standard muffin diameter) sized cakes and roll in sesame seeds. Place on a tray and bake at 180 degrees for 30-40 mins (until seeds have browned up slightly).
Serve topped with avocado and a big juicy side salad.
I hope like me you can ignore the table being painted in guacamole as a trade off for the proud parent moment you get when your little one is stuffing their face with these healthful little savoury cakes.
xo Aunty Lonnie.