FOOD: Indian kumara cakes with yoghurt dressing

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Kumara is a nutrient-packed vegetable high in antioxidants such as Vitamin C, Vitamin E and beta-carotene, a great source of fibre and it is, of course, gluten-free. Antioxidants help wage war against free radicals in your body. Simply put, free radicals try to damage healthy cells and antioxidants help to neutralise them.  Healthy eating doesn’t have to be expensive or difficult and this recipe is neither (you can buy well-priced quinoa at Fine Foods in Queenstown). Enjoy these subtle flavours of India in the recipe below!

 

 

 

 

PREP TIME:  10 MINS

COOK TIME:  40 MINS

SERVES:  4-5 PEOPLE

 

 

INGREDIENTS

3 cups of orange kumara, mashed (boil kumara until soft, drain and then
mash)
2 cups of cooked quinoa (1 cup of dry quinoa cooked according to pack or in
rice cooker, remember the 1 dry cup to 2 cups of water rule applies)
3 cloves of garlic, finely chopped
1 medium red onion, diced
4 tablespoons flour
1 tablespoon of olive oil
1 teaspoon of sea salt
1 tablespoon ground cumin
2 teaspoons curry powder
1 tablespoon of ground coriander
1 good bunch fresh coriander, chopped

YOGHURT DRESSING

1/3 cucumber, peeled, deseeded and grated
1/2 clove of garlic, crushed
Juice and finely-grated rind of half a lemon
175g tub of natural or Greek yoghurt
1.2 teaspoon cumin
Salt and pepper to taste

METHOD

1. Heat one tablespoon of oil in a pan to a medium-high heat and fry the onion, garlic, cumin, curry powder and ground coriander for
3-4 mins, until the onion has softened.

2. In a large bowl combine the mashed kumara, quinoa and spice mix. Next, mix through the flour and fresh coriander.

3. Make patties in your hands (approximately 3 tablespoons each) and place on to baking paper. Bake for about 20 mins at 200degC.
Turn after 10 mins.

4. Meanwhile, combine all the ingredients for the dressing in a bowl and set aside.

5. Remove cakes from oven and serve immediately with the dressing and a salad.