Quinoa cakes
  • 2 cups cooked quinoa, cooled
  • 100g feta, crumbled
  • 4 eggs, lightly whisked
  • 1 carrot, peeled, coarsely grated
  • 55g (1/3 cup) pine nuts, toasted
  • 25g (1/3 cup) fresh breadcrumbs
  • 20g baby spinach, chopped
  • 2 tbs chopped fresh mint
  • 2 tbs sultanas
  • 1 tbs Masterfoods Moroccan Seasoning
  • 1 tbs honey
  • 1 tsp finely grated lemon rind
  • Macro Moroccan Pumpkin Dip, to serve

Step 1. Combine the quinoa, feta, egg, carrot, pine nuts, breadcrumbs, spinach, mint, sultanas, Moroccan seasoning, honey and lemon rind in a bowl. Season.

Step 2. Grease six egg rings and a large frying pan. Heat pan over medium-low heat. Place egg rings in pan. Divide half the quinoa mixture between egg rings. Cook for 3-4 minutes each side or until golden. Remove quinoa cakes from egg rings. Cover to keep warm. Repeat to make 12 cakes.

Step 3. Serve the quinoa cakes with pumpkin dip.