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Moroccan Quinoa Cakes with Yoghurt dressing

Servings 2 servings
Preparation Time 20 minutes preparation
Cooking Time 10 minutes cooking


  • 1 sweet potato
  • 1 cup of cooked quinoa
  • Tbs of chopped coriander leaves
  • Tbs of chopped mint leaves
  • ½ zucchini grated
  • 100g Riverina Haloumi grated
  • ½ carrot grated
  • 2 tbs of honey
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp of ground coriander seeds 
  • Dressing-
  • Salt and pepper
  • 1 cup of Riverina Natural Yoghurt
  • 1 tbs Tahini paste


  1. Peel and wash the sweet potato, cut into even pieces and put on the stove top in a sauce pan to boil until tender.
  2. Once tender, drain and place the sweet potato back into the sauce pan- place on the dry heat to remove any additional moisture in the pot. Once this is dry, mash the potato until smooth and place into a bowl.
  3. Mix together the prepared quinoa, sweet potato, grated haloumi, zucchini, carrot, spices and fresh herbs.
  4. Form into patties ready for frying- it is a handy tip to chill these prior to frying to ensure they are firm and do not break.
  5. To make the dressing mix the yoghurt, Tahini and season with Fresh lemon juice and salt & pepper
  6. Fry the cakes until golden, serve with dressed greens and the yoghurt sauce. A great weekend lunch

Available at Woolworths

Banana and Strawberry Yoghurt Smoothie

Banana and Strawberry Yoghurt Smoothie

Anytime smoothie drink!