butternut squash, grated, prepped weight
fresh greens (kale, spinach and savoy), washed and shredded
feta cheese, crumbled
chopped parsley and coriander
olive oil, for cooking
Stir Fried Cabbage
star anise, broken in half
dry sherry vinegar
small red cabbage, shredded finely
carrot, cut into julienne
full fat, Greek yogurt
sumac or dried chilli
coriander and parsley, chopped
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.
Per 450g serving
Fat of which MUFA
Fat of which PUFA
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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