A creative lactose-free recipe that combines the nutty flavor of quinoa with the warmth of curry and a creamy, spiced pumpkin filling. Perfect as a light meal or a unique appetizer.
Ingredients (for 4 cakes):
- 200 g quinoa
- 1 teaspoon curry powder
- 200 g pumpkin, diced
- 1 cm fresh ginger, grated
- 2 tablespoons extra virgin olive oil
- 1 spring onion, finely chopped
- 1 garlic clove
- 1 tablespoon sunflower seeds
- 1 teaspoon turmeric
- Salt and pepper to taste
- 1 teaspoon cornstarch dissolved in 2 tablespoons of water
Instructions:
- Prepare the quinoa: Rinse the quinoa under cold water and cook it in a pot with double its volume of water and a pinch of salt. Add the curry powder during cooking. Once done, let it cool.
- Prepare the pumpkin filling: Heat 1 tablespoon of olive oil in a pan and sauté the garlic and spring onion. Add the diced pumpkin and grated ginger. Cook over medium-low heat until the pumpkin is soft. Season with salt and pepper, then blend into a thick cream.
- Assemble the cakes: In a bowl, mix the cooked quinoa with sunflower seeds, turmeric, and dissolved cornstarch. Stir well to form a compact mixture.
- Shape the cakes: Take some quinoa mixture and form a base. Add a teaspoon of pumpkin cream in the center and cover with more quinoa mixture, shaping it into a patty.
- Cook: Place the cakes on a baking sheet lined with parchment paper. Brush them with the remaining olive oil and bake at 200°C (390°F) for 15–20 minutes, until golden.
- Serve: Serve the cakes warm with a fresh arugula and cherry tomato salad.
A healthy, flavorful dish that’s perfect for those seeking lactose-free culinary inspiration!
