Mexican Bean and Quinoa Cakes Recipe

Quinoa contains almost double the protein content of rice and barley and is unique in that it contains the correct quantity of all nine of the essential amino acids necessary for a healthy and balanced diet.

Serves

4

Ingredients

  • 500ml vegetable or chicken stock
  • 100g quinoa
  • 300g sweet potato, peeled and cut into 2cm cubes
  • 400g tinned kidney beans, drained and rinsed
  • 1 small carrot, grated
  • 4 spring onions, finely chopped
  • 2 medium free-range eggs
  • 2 small garlic cloves, crushed
  • 1⁄2 tsp paprika
  • 1⁄4 teaspoon cayenne pepper (less if you don’t want any kick)
  • A handful of coriander, chopped
  • Juice of 1 small lime
  • 2 tbsps olive oil, for frying

To serve:

  • Soured cream and an avocado and tomato salad
  • Lime wedges (optional)

Method

* Bring the stock to the boil, add the quinoa and sweet potato and cook for about 10 minutes, adding the kidney beans for the final five minutes. When the sweet potato is tender and the quinoa cooked, drain thoroughly and cool.

* Put all the remaining ingredients (except the olive oil) in a bowl. Add the cooled bean and quinoa mixture and, using the end of a rolling pin or a masher (I prefer the rolling pin), squash the mixture, crushing the beans and potato as you go. Season with salt and ground pepper. With wet hands, form into eight medium-sized or about 15 small cakes. Put onto a plate and chill for at least 40 minutes.

* Heat half the oil in a frying pan and gently add half the cakes. Cook over a low-medium heat for about three minutes each side, turning them when the underside has browned. Then repeat with the next batch.

* Serve with a blob of soured cream, and an avocado and tomato salad alongside.

Recipe taken from Amazing Grains by Ghillie James. Published by Kyle Books, priced £25. Photography: Jonathan Gregson

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