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In the Kitchen With: Donal Skehan’s Quinoa, Pea and Zucchini Cakes

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In the Kitchen With: Donal Skehan’s Quinoa, Pea and Zucchini Cakes In the Kitchen With: Donal Skehan’s Quinoa, Pea and Zucchini Cakes

In the Kitchen With: Donal Skehan’s Quinoa, Pea and Zucchini Cakes






Today, on St. Patrick’s Day, I have chosen to share a recipe from one of my favorite YouTube foodies, Donal Skehan. Donal is an Irish food writer, television host, and photographer who has recently moved to LA from Dublin with his wife, Sofie, and his rescue dog, Max, for their next food adventure. His first American cookbook, Fresh, was just released, and to keep with the freshness theme, I’ve chosen the Mini Quinoa, Pea and Zucchini Cakes with Salsa Verde. Since spring is just around the corner, feel free to use fresh peas instead of frozen, and soak and cook your own chickpeas from dried instead of canned. Because this recipe freezes well, and is accompanied by a recipe for salsa verde, it’s really a two-for-one! Make an extra-large batch of both so you have some for later in the week, and you can use the salsa verde to dress your favorite spring vegetables, sandwiches, or salads. —Kristina
Why Donal loves this recipe: When it comes to eating lighter, healthier and more balanced meals, I like the idea of fritters just like these that can be jam-packed with good ingredients. This recipe makes quite a few quinoa cakes which can be kept and served reheated for brunch with smoked salmon, a poached egg and asparagus.
 

Food Photography by Donal Skehan | Portrait by Sofie Larsson Skehan

Mini Quinoa, Pea and Zucchini Cakes
These light but zesty cakes can be used in salads, wraps, and lunchboxes, so it is a good idea to make up two batches, as they freeze extremely well. I serve them with a vibrant, minty salsa verde, a classic Italian sauce that complements the zucchini and peas. Serve it with a lightly dressed arugula salad and it makes a light lunch or a robust appetizer.
Serves 6
Ingredients
— 1 tbsp vegetable oil

— 2 garlic cloves, very finely chopped

— 1 onion, finely chopped

— 2 zucchini, coarsely grated

— 3½ oz frozen peas, defrosted

— 6 tbsp pumpkin seeds

— 3 tbsp flax seeds

— 1 x 14-oz can chickpeas, drained and rinsed

— Zest and juice of ½ lemon

— 3 scallions, finely sliced

— 7 oz cooked quinoa

— Small handful of basil, chopped

— Small handful of mint, chopped

— Sea salt and freshly ground black pepper
For the salsa verde
— 6 tbsp extra-virgin olive oil, plus extra for dressing the salad

— 2 tbsp red wine vinegar

— 1 tsp Dijon mustard

— 2 garlic cloves

— 3 anchovy fillets

— 1 tbsp capers, drained and rinsed

— Handful of flat-leaf parsley

— Large handful of mint leaves

— ½ tsp salt

— ½ tsp pepper
To serve
— 3 large handfuls of arugula

— ½ lemon
Preparation
1. Preheat the oven to 400?F (350°F fan).
2. Heat the vegetable oil in a large frying pan over medium-high heat and fry the garlic and onion for 4?5 minutes, or until softened. Add the zucchini and fry for a further 5 minutes until softened. Just before the zucchini are cooked, ad...


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Fuente de la noticia: designsponge-food
Fecha de publicación: 17-03-2017 21:54
visto: 2

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