Name: Quinoa Cakes With Chimichurri Yoghurt
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 1 small onion or 4 spring onions, finely chopped; 3 cloves garlic, finely chopped; 1 big handful of fresh coriander, parsley or basil, leaves and stems finely chopped separately; 2-3 tbsp butter; Sea salt and freshly ground black pepper; A pinch of chilli flakes; 2 eggs; 50g/2oz flour, such as chickpea (gram); 540g/18¼oz cooked cold quinoa (which is 200g/7oz uncooked quinoa, rinsed well and drained, and ideally soaked first); 100g/4oz feta, crumbled, or a hard cheese like Parmesan or Cheddar, grated; For the chimichurri yoghurt; 100ml/4fl oz full-fat natural yoghurt; 1 big handful of chopped fresh coriander, leaves and stems; 1 big handful of chopped chives, spring onions or onion; 1 big handful of chopped fresh parsley, leaves and stems; 2 tbsp apple cider vinegar or lemon juice; 2 tbsp extra virgin olive oil; 1 fat clove garlic; 1 tsp dried oregano or thyme; Chilli flakes, to taste; To serve; More fresh coriander, parsley or basil leaves; Finely grated lemon zest

VMG Recipes