This was a recipe that came together when I hadn’t been to the shops for groceries and used whatever was left in my fridge, which wasn’t a lot!! A courgette and some left over quinoa didn’t really give me a lot of ideas then I found some Thai green curry paste in my cupboard and these little beauties were born!
I’ve tried this recipe with an egg as a binder but I didn’t like the texture it created so I’ve omitted that and much happier with the final result. I used 3 teaspoons of curry paste as I love some spice and heat but you can start with a couple of teaspoons and see how you like it. You could use homemade curry paste but for convenience I use a good quality jar of paste.
To save time you can miss out the step of browning the patties first and just put them straight in the oven to bake.
These are delicious hot or cold so great to make ahead to take for packed lunches or on picnics.
-2 cups cooked quinoa (approx 1/2 cup uncooked)
-1 cup grated courgette (approx 1 small courgette)
-2 to 3 tsp. Thai green curry paste
-3 tsp. coconut cream
-2 spring onions, finely chopped
-scant 1/2 cup brown rice flour
-2 tsp. coconut oil/olive oil
How To Make
Pre-heat oven to 180C/355F. Line a baking sheet with oiled baking parchment.
Place all the ingredients except the oil in a bowl and mix fully until combined.
Take some mixture (slightly larger than golf ball) and roll between palms then squash down to a patty. Continue to do this until all mixture is used.
Place a large frying pan over a medium heat and warm the oil. Once the oil is warm place the patties in the pan and cook for a few minutes each side until browned. You may need to do this in batches. Place browned patties on the prepared baking sheet.
Cook the cakes in the oven for 15-20 minutes.
Serve hot or cold.
These cakes store well in an airtight container in the refrigerator for up to 3 days.