Ingredients

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, parsley, mint and chives, leaves finely chopped

1  red chilli, deseeded and finely chopped

2  garlic cloves, crushed

1 tsp grated fresh root ginger

2 small shallots, finely chopped

1  small slice wholemeal bread (from a 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

Method

1.           Preheat your oven to 200°C/fan 180°C/gas 6.

2.           Cook the quinoa according to the pack instructions.

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

4.           Spread the remaining sweet potato chunks out 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.

5.           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.

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