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Picture: Simon Santi/The West Australian

Quinoa is a high-protein, low-carb grain that is used both as a binding agent and coating in these more-ish chicken cakes. I love serving them with a herbed mayonnaise and crisp green salad.

RECIPE: Crispy Chicken & Quinoa Cakes
Serves 4

500g minced chicken
150g bacon, chopped
100g cooked cold quinoa, plus 1/2 cup extra for coating
3 tbsp grated parmesan
grated zest of 1 lemon
3 tbsp chopped spring onion
3 tbsp chopped parsley
salt and pepper
2 tbsp olive oil

Mix the chicken, bacon, 100g of quinoa, parmesan, lemon zest, spring onion and parsley together in a large bowl. Season with salt and pepper. Shape into eight patties. Fill a small bowl with remaining quinoa and press in both sides of each patty until they are fully coated. Heat the oil in a non-stick frypan over a medium heat and fry the patties in batches until they are golden and cooked through. This should take about 5 minutes each side.