Crispy Quinoa cakes
1 1/2 cup cooked Quinoa
1/2 cup oat meal
2 tbsp linseed meal and 6tbsp water
1/4 cup sunflower seeds
1/2 cup chopped cabbage or spinach
1/2 cup grated beet root
1 medium size onion chopped
1 clove minced garlic
2 green chilies
1 tsp coriander powder
1 tsp cumin powder
1 tsp dry mango powder
Salt to taste
3 tsp corn starch
1/4 cup coconut oil
1 tbsp tahini paste
Preheat oven to 160oC. Line a baking sheet with baking paper
Mix the linseed meal and water in a small bowl and set aside for 5 minutes.
Combine all ingredients together in a large bowl, including linseed mixture. Stir well until the mixture comes together.
Shape into desire size patty and place on baking sheet.
Bake for 15 minutes, then flip cakes and bake for another 15 minutes or until golden brown.
Cool for 5 minutes on wire rack.