Chestnut Quinoa Cakes
Both flavoursome and nutritional, these cakes will leave you wanting more!
- 220 grammes quiona
- 180 grammes vacuum packed chestnuts
- 50 grammes walnuts
- 25 grammes fresh parsley
- 1/2 lemon juice and zest
- salt and black pepper (to taste)
- 1 tablespoon oil (for cooking)
- 1
Cook the quinoa according to the packet instructions and leave to cool in a large bowl.
- 2
While you wait for the quinoa to cool, roughly chop the chestnuts, walnuts and parsley. Once the quinoa is cool, add the chestnuts, walnuts and parsley and mix well together.
- 3
Season with the lemon, salt and pepper and once you are happy with the flavour, transfer to a food processor and pulse briefly, just enough to allow the mixture to stick together.
- 4
Form the mixture into small patties.
- 5
Cook in a hot pan, with a little oil, until crispy and golden on both sides. Or cook in an oven heated to 180ºC for about 15 minutes. In the oven, brush with oil on both sides and place on a tray, and turn them over when half-cooked.
Photo credit: https://www.pinterest.com/foodandwine/a, very, vegetarian, thanksgiving/
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