Moroccan Chicken Cakes with Quinoa and Yoghurt

Moroccan Chicken Cakes with Quinoa and Yoghurt

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 15, 2016.

Pushed for time? prepare and shape cakes in advance then simply cook just before you're ready to eat


Ingredients

QUINOA

  • 1½ cups GF chicken stock or water
  • 1 cup quinoa
  • 1 carrot
  • ½ telegraph cucumber
  • 1 capsicum
  • 2 spring onions, green part only, thinly sliced
  • 1/3 bag baby spinach leaves, roughly chopped
  • 2 tablespoons chopped mint leaves
  • 1 tablespoon olive oil
  • Juice of 1 lemon

MOROCCAN CHICKEN CAKES

  • 450g chicken mince
  • ½ cup GF panko breadcrumbs
  • 4 teaspoons GF Moroccan spice mix
  • 1 spring onion, white part only, thinly sliced
  • ¼ teaspoon salt
  • Zest of 1 lemon
  • 1 tablespoon olive oil

CORIANDER HONEY YOGHURT

  • 1 cup natural yoghurt
  • 1 tablespoon chopped coriander leaves and stalks (optional, adults)
  • ½ teaspoon runny honey

TO SERVE

  • 1 tablespoon chopped coriander leaves and stalks (optional, adults)

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Bring stock/water to the boil in a pot. As soon as it boils, add quinoa and a pinch of salt (if using water). Cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. In a bowl, mix all Moroccan chicken cakes ingredients thoroughly with clean hands. Use a ¼ cup measure to scoop out mixture and shape into even-sized patties, about 1cm-thick. Place on a plate or tray and into fridge to firm up while you prepare the rest of the meal.
  4. While quinoa is cooking, prepare vegetables. Peel and grate carrot; dice cucumber 1cm; remove core and seeds from capsicum and dice 1cm. Place into a bowl with spring onions, spinach and mint. In a bowl, combine all coriander honey yoghurt ingredients and season with salt and pepper.
  5. Heat oil in a fry-pan on medium-high heat. Cook chicken cakes, in two batches, for 1–2 minutes each side, until golden, pushing down on them slightly with a fish slice to help create a crust. Transfer to prepared tray and bake for about 6 minutes or until cooked through.
  6. Add cooked quinoa to chopped vegetables. Toss through olive oil and lemon juice and season to taste with salt and pepper.
  7. Divide Moroccan chicken cakes between plates with quinoa on the side. Dollop over coriander honey yoghurt and garnish with coriander, if using.

Nutritional Information

Energy 1736 kj
415 kcal
Protein 28.6g
Carbohydrate 31.7g
Fat 18.5g