Golden Cakes with a Nourishing Twist
These golden cakes are a delicious way to enjoy a mix of vegetables, protein and wholegrains in one dish. Light yet filling, they make a versatile option for lunch or dinner, and they can be enjoyed on their own, in a burger bun, or with a side salad. You’re going to love the balance of texture from the quinoa and cauliflower with the creaminess of paneer.
Easy Steps to Cook
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Cook quinoa as directed on the packet. Drain well to remove excess moisture.
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In a large mixing bowl, combine cauliflower, carrot, paneer, flour, curry powder and eggs.
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Add the drained quinoa and mix until well combined.
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Heat oil in a fry pan over medium heat. Shape the mixture into palm-sized patties.
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Cook each cake for 2–5 minutes on each side until golden and firm.
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Serve warm, either on their own, in a bun with salad, or alongside your favourite dip or soup.
Why These Cakes Nourish
Quinoa is a complete plant protein and naturally rich in fibre, making it a nourishing base for these cakes. Cauliflower adds bulk and lightness while also providing important phytonutrients. Paneer contributes protein and a mild, creamy texture, helping to make the cakes more satisfying. Together, they create a dish that is hearty without feeling heavy.
Share and Savour
These cakes are versatile and can be dressed up or down depending on the occasion. Enjoy them with fresh greens, tuck them into a wrap, or pair with a warming soup for extra comfort.
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