These cakes make an amazing savoury snack and can really get your appetite going before dinner! The combination of herbs and spices bring a unique taste to this dish which also packs a mighty amount of nutrition. The ginger in particular offers a twist of flavour as well as being antibacterial, anti-inflammatory and anti-flatulent. Ginger contains a wealth of helpful minerals, such as magnesium, copper, manganese and potassium – the latter of which we know to be highly beneficial to blood pressure and heart health.
To make these cakes for yourself, grab the following ingredients:
1/2 a cup of dried quinoa
3/4 of a cup of dried puy lentils
1 1/2 cups of frozen peas
A large bunch of kale – stems removed
1 small onion, finely chopped
1 garlic clove, crushed
1 Tbsp. fresh ginger, minced
2 Tbsp. fresh mint, finely chopped
2 Tbsp. fresh coriander, finely chopped
1 tsp. ground cumin
1 tsp. sea salt
1 Tbsp. coconut oil, melted
40g of cashews
45g of ground flaxseeds
40g of sesame seeds
In a medium saucepan, combine the quinoa with a cup of water and bring to the boil. Then reduce the heat, cover and simmer for approximately 20 minutes. You can then remove the pan from the heat and allow it to cool. At the same time combine the 3/4 of a cup of puy lentils with 1 and a 1/4 cups of water. You can then bring this to the boil. Then you must reduce the heat before you cover and simmer for approximately 20 minutes until thoroughly cooked.
Bring a large saucepan, half filled with water, to the boil and blanch the kale and peas for one minute. Drain and rinse with cold water. Squeeze out any excess water from the kale and peas by using your hands. In your food processor, combine the kale, peas, onion, garlic, ginger, coriander, cumin, mint and sea salt and process into a chunky mixture. Transfer to a large bowl, add the quinoa and melted coconut oil and mix well.
Next you can preheat the oven to 375F/190C and then in a food processor, grind the cashews into a meal and mix in a small bowl with the flaxseeds and sesame seeds. Keep 3/4 of a cup of the mixture to one side and add the rest to the puy lentil quinoa chunky mixture.
Scoop out 1/4 of a cup of the mixture and make round, flattened patties. Roll each cake in the leftover cashew-flaxseed-sesame seed mixture and coat well. Place the cakes on baking sheet lined with parchment paper and bake for 10 minutes on each side. Serve with coconut yogurt as it’s delicious with the cakes!
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