Veggie, rice and quinoa cakes
Combining a variety of vegetables with cooked rice and quinoa to bake these 'cakes' makes for a filling and fun snack.
Makes 12 medium size cakes (24 mini cakes)
1 Tbsp canola oil
½ onion, finely chopped
1 ¼ 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 a 12 muffin pans with oil.
In a medium sized pan, heat oil, add onions, broccoli and carrots, stir fry until for 5 minutes, 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, use the back of a spoon to push mixture down.
Bake in preheated oven for 12 – 15 minutes until set and golden. Leave to cool in the pan.
Wrap and place in the lunch box next to an ice pack or cold food item.
Store cakes in a container in the fridge.
Tip: We used a blend of brown rice and quinoa (available from the supermarket). Alternatively, you could use all brown rice, or all quinoa, rather than a mix.