Veggie, rice and quinoa cakes

Combine a variety of vegetables with cooked rice and quinoa to make these 'cakes' - they are a filling and fun snack.

Veggie, rice and quinoa cakes

Ingredients

Makes 12 medium size cakes (24 mini cakes)

 

1 Tbsp canola oil

½ onion, finely chopped

1¼ cup finely chopped broccoli

2 carrots, peeled and grated (approx 2 cups)

½ cup frozen peas

freshly ground pepper to taste

2 eggs

2 cups grated edam cheese

2 cups cooked rice and quinoa, cooled

Method

Preheat oven to 180°C, spray 12 muffin pans with oil.
In a medium sized saucepan, heat oil, add onions, broccoli and carrots.
Stir fry for 5 minutes, then add peas, and pepper to taste and cook a further 2 minutes. Set aside and allow to cool.
Whisk the eggs in a large bowl, fold in cheese, cooled quinoa and rice and vegetables.
Spoon the mixture into the muffin pans, using the back of a spoon to push the mixture down.
Bake in preheated oven for 12-15 minutes or until set and golden. Leave to cool in the pan.
Store cakes in a container in the fridge.

Tip: Wrap and place in the lunch box next to an ice pack or cold food item.

A blend of brown rice and quinoa (available from the supermarket) was used.  Alternatively, use all brown rice, or all quinoa, rather than a mix.

Click the vegetable name below to learn more about it: