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.
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 cups grated edam cheese
2 cups cooked rice and quinoa, cooled
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.