Tag Archives: tasty

Thai Chicken and Quinoa Cakes with Sweet Chilli Salsa

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finalWell if there is one thing for sure…summer is definitely on its way! With temperatures up in the high 30’s yesterday I could think of nothing worse than slaving away in a hot, sweaty kitchen for hours to whip something up for my parents who just happened to be passing through town! As it turns out, this little recipe creation turned out to be the perfect solution to my dilemma!

Fast, fresh and super healthy, these Thai Chicken and Quinoa Cakes can be whipped up in less than 30 minutes and require minimal cooking time, keeping the heat out of the kitchen and essentially making them the perfect choice for these balmy (almost) summer nights! Not only are they ridiculously easy to make, but they are also gluten free, packed full of high quality lean protein and loads of veggies to further boost their nutrient profile and fibre content.

Thai Chicken and Quinoa Cakes with Sweet Chilli Salsa

(Serves 4 people)

What you need..

– 500g chicken breast, roughly chopped

– 1 large carrot, grated

– 1 large zucchini, gratedIMG_5726

– 1 egg, whisked

– large handful coriander, chopped

– 4 kaffir lime leaves, finely chopped

– 1 clove garlic, minced

– 1┬átsp ginger, grated

– 1.5 tbsp sweet chilli sauce

– 3/4 cup quinoa, cooked and drained

– extra chilli flakes or fresh chilli (if desired)

– sesame seeds for rolling

For the salsa:

– 2 roma tomatoes, deseeded, dicedIMG_5728 2

– 1/2 lebanese cucumber, diced

– 1/2 red onion, diced

– 1 tbsp sweet chill sauce

– handful coriander, chopped

– juice of 1 lime

– 2 tsp fish sauce

What to do…

Throw all the ingredients for the chicken and quinoa cakes, other than the quinoa and sesame seeds into a food processor and blend until well combined. Transfer to a large mixing bowl and stir through the cooked quinoa. Place in the fridge until ready to roll and cook.

For the salsa, chop the tomatoes into quarters and discard the soft centre parts. Dice the tomatoes and add to a small serving bowl along with the other salsa ingredients. Stir to combine.

When ready to cook, place a large non-stick fry pan on medium heat and add a drop of olive or peanut oil. While the pan is heating up roll the chicken mixture into pattie shapes and sprinkle with sesame seeds.

Add a batch of the chicken and quinoa cakes to the hot pan and squish them down with a spatula so that they cook quickly and evenly. Once cooked, remove from the pan and repeat with the remaining mixture.

Team these bad boys with a light summer salad and the zesty salsa and you have yourself one ridiculously tasty, light summer meal in minutes!

Enjoy!

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My Quick Greek Feast!

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greek feastHave I ever said how much I love Greek food? Wellll now you know! I just love the combination of flavours and the tantalising mix of juicy, perfectly cooked meats, fresh salads, delicious dips and soft, fluffy flatbreads….mmm yum I am getting hungry again just thinking about it!

So, to cure my cravings for all things Greek, last night Mark and I whipped up a delicious, healthy Greek feast and I thought it was probably only fair that I shared it all with you! Loaded with fresh salad veggies, home grown lamb backstrap grilled to perfection on the barby and some tastey home made tzatziki, this Mediterranean inspired meal is not only delicious but it is super nutritious and heart healthy as well! Oh and did I mention it only takes about 20mins to prepare?? Healthy Fast Food at it’s best!

What you need…

1 lamb back strap

2 cloves garlic

fresh or dried oregano

olive oil

1 lemon

1-2 large roma tomatoesgreek salad

1/2 lebanese cucumber

handful of pitted kalamata olives

half a red onion

crumbled low fat fetta

handful of roquet

1/3 cup fat free natural yoghurt

store bought tabbouleh (from the deli section… OR if you have time you can make your own! All you need is some cooked burghul wheat or quinoa, a HEAP of chopped parsley, diced tomatoes, red onion, olive oil and some fresh lemon juice!)

What to do…

Crush your garlic and add most of it to a bowl with a handful of chopped fresh oregano (or good sprinkle of dried oregano), a squeeze of lemon juice, a good splash of olive oil and then season with salt and pepper. Cut your lamb into thick slices and add to the bowl of marinade, mixing well. Set aside until ready to cook. Don’t forget to turn on your BBQ at least 10-15mins before you’re ready to cook!

Cut your tomatoes, cucumber and onion into bite sized chunks and throw into a serving bowl along with the roquet leaves, a splash of olive oil, squeeze of lemon juice and a sprinkle of dried oregano. Season with salt and pepper.

For the Tzatziki mix your yoghurt with the remaining garlic and a small handful of diced cucumber. Feel free to throw in some fresh herbs too! I used parsely but you could use mint or coriander instead.

To cook your lamb, rub some olive oil over the hot plate and then cook the meat for about 1-2 mins on each side, or until cooked to your liking!

And you’re done! Delish!

A

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