Quinoa and Pea Cakes
These cakes are a great finger food for little people, or make for a tasty lunch for the whole family.
Quinoa is a pseudo-cereal and therefore not a grain. This means it is also gluten free. It’s a complete protein meaning it contains all 9 of the essential amino acids, it’s high in fibre, and it contains a higher amount of some vitamins, minerals and antioxidants than other grains.
Peas contain Vitamin K which help build healthy bones.
Note: this recipe contains almond flour which is a tree nut and common allergen. Please ensure this has been safely introduced first.
⅓ cup quinoa
⅔ cup bone broth or water
1 cup frozen peas, blanched and drained
¼ cup almond flour
1 Tbsp pesto
2 Tbsp parsley, chopped
- Place the quinoa and bone broth or water in a medium saucepan over high heat and bring to the boil. Cover and, reduce the heat to low and cook until all the water is absorbed. Remove from the heat and allow to stand, covered, for 5 minutes.
- Place the peas, flour, half the quinoa, pesto, and parsley in a small food processor and process to a coarse paste. Transfer to a bowl, add the remaining quinoa and mix to combine.
- Using wet hands, shape tablespoons of the mixture into cakes.
- Heat the oil in a large non-stick frying pan over medium heat. Cook the cakes until golden.