I’m happy because lately I am back to eating more healthy foods. In the book The Flavour Thesaurus, there was a flavour combination I was curious to try: beetroot and coconut. I tried this recipe also because I found some raw beetroot and wanted to make something new. It was one day my mother came over and since it had been at least two weeks we had not shared a moment together I wanted to use ingredients I know she really likes. In front of the fireplace, with a glass of wine we had our lunch on the coffee table. When I was small this used to be our lunch style when my father was away for either work or a golf trip with his friends. I always found it fun to eat, once in a while, in relaxed way.
Quinoa Beetroot and Coconut Cakes
Recipe for 4
Prep time : 10 min
Cook time : 25-30 min
140 g quinoa
80 g raw beetroot
2-3 red chillies
4 tsp coconut cream
Cook the quinoa in two times its amount in water for 15 minutes and until water is completely absorbed.
Grate the beetroot and the onion and finely chop the chilli.
Once the quinoa is cooked remove from heat and add the coconut cream while still warm and mix. Add the beetroot, the onion, the chillies, the salt, the eggs and mix all together well.
On a medium heat add a little oil to a non-stick pan. Take a heaped tablespoon of the quinoa preparation and place it in the pan. Repeat with the rest of the portions. You will probably have to make this in batches like I did (in case keep them warm in the oven). Cook the cakes for 3-4 min, turn them and cook for another 2-3 min.
Serve warm with sour cream with some coriander in it.