These bite size cakes are packed with vegetables and plant protein. Enjoy them at any meal. They are delicious served with a green salad, in a wrap with mashed avocado or all on their own perhaps with a creamy miso dip.
225g cooked quinoa
2 tbsp ground flaxseed and 6 tbsp water
30g kale, de-stemmed and finely chopped
50g oat flour
85g sweet potato, finely grated
30g sun dried tomatoes, drained and finely chopped
30g sunflower seeds
20g fresh basil, finely chopped
½ onion, finely chopped
1 clove garlic, crushed
1 tbsp white tahini
1 tsp dried oregano
1 tsp apple cider vinegar
½ tsp chilli flakes
salt and pepper
3 tbsp gluten free all purpose flour (we use Free From Fairy)
100g raw cashews, soaked for at least 4 hours
1/2 tsp apple cider vinegar
2 tsp brown rice miso
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Mix the ground flaxseed and water and set aside to thicken.
- Combine all the ingredients in a large bowl including the flax mixture and stir well until the mixture start to come together. Using your hands, massage the mixture until well combined.
- Take a ball of mixture and shape into a patty. Dampen your hands with oil or water if the mixture is sticking. Place on a baking sheet.
- Bake for 15 minutes, then carefully turn the cakes over and bake for a further 10-15 minutes until golden brown.
- For the dip, place all the ingredients in a Nutri Bullet or blend until smooth and creamy.
Notes: It is important to make sure that the vegetables are very finely chopped for this recipe, if the chunks are too large, the cakes will not stick together easily. To reheat, preheat a small frying pan over a medium heat, add a tiny bit of oil and cook the cakes for about 3 minutes on both sides.
Source: Original recipe by Kelly Little
Allergy Advice: Contains oats and seeds