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Herby quinoa & sweet potato cakes

Quinoa – an all-the-rage super grain – is the star of this vibrant low-Syn supper


Serves 4
Ready in about 40 minutes


150g dried quinoa, rinsed well under cold water

5 sweet potatoes, peeled and cut into bite-size chunks

2 medium eggs

1 tbsp lemon juice

¼ small pack each of coriander, flat-leaf parsley, mint and chives, leaves finely chopped

1 red chilli, finely chopped

2 garlic cloves, crushed

1 tsp grated fresh root ginger

2 small shallots, finely chopped

1 slice wholemeal bread from a small 400g loaf, whizzed into breadcrumbs

Low-calorie cooking spray

Rocket and sliced yellow pepper salad, to serve

For the harissa yogurt:

2 tsp dried harissa spice mix

150g fat-free natural

Greek-style yogurt

1 Preheat your oven to 200°C/ fan 180°C/gas 6. Cook the quinoa according to the pack instructions.

2 Put 100g of the sweet potatoes in a food processor, then whizz until very finely chopped. Transfer to a bowl with the quinoa, eggs, lemon juice, herbs, chilli, garlic, ginger, shallots and breadcrumbs. Season and use your fingers to combine.

3 Spread the remaining sweet potato chunks on a non-stick baking tray in a single layer. Spray with low-calorie cooking spray, then season and bake for 20-25 minutes, or until golden.

4 Meanwhile, divide the quinoa mixture into 12 equal portions and use to fill a non-stick 12-hole muffin tin. Add to the oven with the sweet potatoes and bake for 20 minutes until firm.

5 Stir the harissa mix through the yogurt, season and chill until needed. Serve 3 quinoa cakes per person with the sweet potato chunks, salad and a spoonful of the harissa yogurt.

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About Slimming World

Give yourself the gift of weight loss this Christmas with the November/December issue of Slimming World magazine... Featuring amazing real-life transformations, fab and filling recipes, and tips and advice to see you celebrate the festive season in slimming-friendly style. If a cracking weight loss is top of your wish list this Christmas, then we’re here to help. We’ve packed the new issue with ways to help you get through this frantic time of year, keep your weight loss on track and enjoy yourself, too. From ideas for filling your freezer with hearty slimming food and strategies for surviving stress, through to a guide to enjoying party-season tipples without giving your slimdown a hangover, we’ve got it covered. There’s also sleigh-loads of inspiration. Our party girls, Chantelle, Kathryn and Sarah, tell us how losing weight gave them their sparkle back in their 30s, 40s and 50s, while Slimming World’s Man of the Year, Danny, shares his emotional journey – after losing 8st he feels like the man he was always meant to be. And there are six more seasonal weight-loss stories to enjoy. Total weight loss in the issue? An incredible 83st. Plus: a super-tasty seven-day menu plan; the season’s hottest fragrances for men; and our top tech-y fitness finds. ‘App’y Christmas!