×

Quinoa + Squash Pattie, Stir Fried Cabbage, Sumac Yoghurt

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE STRENGTH
SERVES 4

INGREDIENTS

Main
uncooked quinoa
170g
butternut squash, grated, prepped weight
400g
medium eggs
4
spring onions
4
fresh greens (kale, spinach and savoy), washed and shredded
100g
rolled oats
65g
ground cumin
2g
cayenne
1g
sea salt
1g
fresh ground pepper
2g
feta cheese, crumbled
75g
unwaxed lemon
1
chopped parsley and coriander
10g
olive oil, for cooking
22g
Stir Fried Cabbage
garlic cloves, minced
4
red pepper flakes
½ tsp
star anise, broken in half
1
dry sherry vinegar
2 tbsp
coconut oil
11g
small red cabbage, shredded finely
500g
carrot, cut into julienne
80g
sea salt
0.5g
Yoghurt Dressing
full fat, Greek yogurt
40g
sea salt
0.5g
sumac or dried chilli
1 tsp
garlic clove, grated
1
coriander and parsley, chopped
2g

METHOD

Pre-cook the quinoa.
Bring the quinoa to a gentle boil, turn it down to a simmer and cover and cook for 12 minutes until most of the water has been absorbed.
In the last few minutes, add the grated squash on top and let it steam on top to soften.
Stir it around to fluff and leave the cover ajar for it to cool (aim to do this the night before).
Beat the eggs in a large mixing bowl.
Add the spring onions, greens, oats, cumin, cayenne and the salt and pepper to the eggs and stir to mix.
Add the feta, zest of the lemon, the herbs and the cooled quinoa/squash mixture. Mix everything together and set to chill in the fridge.
Yoghurt dressing - stir together the yoghurt, juice of half the lemon, pinch of salt and sumac. Add the chopped coriander and parsley.
In a large pan over medium heat add thin layer of olive oil. Remove the quinoa mixture and gently form patties about ¾” thick and fry them in the oil, about 5 minutes per side until golden brown and heated through. Place them on the side.
Combine the garlic, red pepper flakes and star anise in a small bowl.
Heat a wok over high heat and add the oil. Add the garlic, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant and then add the cabbage and carrot.
Stir-fry for one to two minutes until the cabbage begins to wilt, add the salt and sherry vinegar.
Cover and cook over high heat for one minute until just wilted.
Uncover and stir-fry for another 30 seconds and remove from the heat.
Serve the patties with the cabbage and top with the yoghurt dressing.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 450g
% RNI
Energy kJ
488
5%
2199
26%
Energy kcal
117
5%
526
26%
5.2g
7%
23.4g
33%
Fat of which MUFA
1.9g
-
8.7g
-
Fat of which PUFA
0.7g
-
3.2g
-
2.0g
10%
8.9g
44%
3.0g
3%
13.3g
14%
0.31g
5%
1.39g
23%
Protein
5.3g
-
24.0g
-
Carbohydrates
11.4g
-
51.5g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

TAGS

SHARE THIS RECIPE

Tell your friends and colleagues about this recipe using the social media links below:

Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.