Melissas Quinoa Cakes


Quinoa is ideal for making fritters filled considering feta, pine nuts and juicy sultanas.

The ingredient of Melissas Quinoa Cakes

  • 2 cups cooked quinoa cooled
  • 100g feta crumbled
  • 4 eggs lightly whisked
  • 1 carrot peeled scratchily grated
  • 55g 1 3 cup pine nuts toasted
  • 25g 1 3 cup lively breadcrumbs
  • 20g baby spinach chopped
  • 2 tbsp chopped blithe mint
  • 2 tbsp sultanas
  • 1 tbsp moroccan seasoning
  • 1 tbsp honey
  • 1 tsp finely grated lemon rind
  • moroccan pumpkin dip to relief

The Instruction of melissas quinoa cakes

  • tote up the quinoa feta egg carrot pine nuts breadcrumbs spinach mint sultanas moroccan seasoning honey and lemon rind in a bowl season
  • grease six egg rings and a large frying pan heat pan greater than medium low heat place egg rings in pan divide half the quinoa join up amongst egg rings cook for 3 4 minutes each side or until golden remove quinoa cakes from egg rings cover to money warm repeat to make 12 cakes
  • serve the quinoa cakes next pumpkin dip

Nutritions of Melissas Quinoa Cakes

calories: 410 363 calories
calories: 22 grams fat
calories: 6 grams saturated fat
calories: 33 grams carbohydrates
calories: 15 grams sugar
calories: n a
calories: 18 grams protein
calories: 234 milligrams cholesterol
calories: 555 18 milligrams sodium
calories: https schema org
calories: nutritioninformation

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