3 sun-dried tomatoes, dried, not in oil
2 spring onions, finely chopped
1 garlic clove, crushed, or 1 tsp minced garlic
2 tbsp fresh basil, chopped
1 slice wholegrain bread, as breadcrumbs
100g quinoa, dry
15g half-fat mature chefs, finely grates
1 large egg, lightly beaten
8 mushrooms halved
3 tbsp LighterLife Savoury Stock
4 slices Parma ham, all fat trimmed
1 tbsp fresh basil, finely shredded
Preheat the oven to 180C or gas mark 4. Line a baking tray with non-stick baking paper.
Chop the sun-dried tomatoes into small pieces. Mix with the spring onions, garlic and basil, then stir in the breadcrumbs, cooked quinoa and cheese. Add the beaten egg and stir to combine, then shape into two patties.
Transfer the quinoa cakes onto the baking tray and bake for 20 minutes until crisp and golden.
While the cakes are cooking, brown the mushrooms in a pan with the LighterLife Savury Stock, until they are soft. Then, crisp the Parma ham slices in a hot, dry frying pan for 1 minute on each side. Blot of kitchen paper to remove any excess fat.
When the cakes are ready, top them with the Parma ham and mushrooms and scatter over the basil.
You can find other healthy recipes, soups, salads and main courses right here on the LighterLife Blog, or share your own lighter recipes on our LighterLife Facebook page or client forum Talking LighterLife.