Grain and Veg Tian
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- Ingredients
- 2 cups Quinoa
- 3 cups water
- ½ tsp salt
- 4 eggs (beaten)
- ½ lemon (juice)
- freshly ground peppers
- 1 cup fresh gluten-free breadcrumbs
- 1 Tbsp vegetable oil
- 1 cup cream cheese
- 2 Tbsps cooked peas
- 3 cooked carrots (sliced)
- 1 cooked Sweet potato (diced)
- 1 stick Celery (finely chopped)
- salt
- peppers
- 24 cooked, thin Asparagus (spears)
- To garnish
- steamed Snow peas (mange tout)
Preparation steps
1.
Put the quinoa, water and salt in a pan. Bring to a boil, cover and reduce the heat. Simmer for 25-30 minutes until soft and cooked. Drain, tip into a bowl and set aside to cool.
2.
Stir in the eggs, lemon juice and pepper to taste. Add the breadcrumbs, stir, and leave to stand for a few minutes so the crumbs can absorb some of the moisture.
3.
Shape the mixture into 12 patties.
4.
Heat the oil in a frying pan and cook the patties in batches for about 3 minutes on each side, until lightly golden. Place on a wire rack to cool.
5.
Beat the cream cheese until soft. Stir in the vegetables, except the asparagus. Season to taste with salt and pepper.
6.
Spread some of the cheese mixture on the quinoa cakes. Lay 2 asparagus spears on each cake and top with the remaining cheese mixture.
7.
Garnish with mange tout.
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