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.