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Quinoa, Feta And Kale Patties With Rainbow Slaw Recipe

Written on Monday, April 24, 2017 | 4:17:00 PM



Serves : servings

Ingredients : 
For the patties
- 1 small courgette
- 150g quinoa
- 300ml water
- 3 eggs
- 2 big handfuls of shredded curly kale (roughly 35g)
- Small bunch parsley, finely chopped
- 35g day-old gluten-free breadcrumbs
- 120g feta cheese, crumbled
- 75g grated parmesan
- 1 tbsp garlic-infused oil
- 2 tsp lemon zest
- 60ml olive oil
- Sea salt and cracked black pepper

For the rainbow slaw
- ½ red cabbage, grated
- 2 large carrots, grated
- 3 tbsp mint leaves, finely chopped
- 1 tbsp olive oil
- 1 tsp sesame oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- Pinch of salt

Preparation Method :
1) Grate the courgette and place in a sieve with the salt over a small bowl. Stand for 30 minutes.

2) Rinse the quinoa under cold water until the water runs clear. Add to a medium saucepan and lightly toast on a medium heat for 1–2 minutes. Add the water and bring to the boil. Reduce the heat to low and cook, covered, for 15 minutes or until the quinoa is cooked through. Remove from the heat and leave to stand, covered, for 10 minutes. Fluff up with a fork and spread out on a plate or tray to cool.

3) Meanwhile, make the rainbow slaw by adding the cabbage, carrots and mint to a small bowl. In a small, separate bowl, make the dressing by combining the rest of the ingredients. Pour over the slaw and mix thoroughly. Set to one side.

4) Squeeze the courgette in a paper towel to remove any excess liquid. Combine the courgette, cooked quinoa, eggs, kale, parsley, breadcrumbs, feta, parmesan, garlic infused oil and lemon zest in a large bowl; season. Cover and refrigerate the mix for 1 hour.

5) Preheat the oven to 150°C (gas 2) and line an oven tray with baking parchment.

6) Shape small handfuls of the mixture into patties – think slightly flattened golf-ball. Heat half the olive oil in a large frying pan over a medium heat. Cook half the patties for 3–5 minutes each side, or until golden and cooked through. Take care when turning the patties as the mixture can be quite delicate. Transfer to the oven tray and keep warm in the oven while you repeat with the remaining oil and patties.

7) Serve with rainbow slaw, wraps, yoghurt and chunky lemon wedges.




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