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Scraps: Gary Maclean

In this episode of Scraps we are joined by multi-award winning, and National Chef of Scotland, Gary Maclean. Gary shows us how to cook Spiced Quinoa Cakes, with a Salad & Crème Fraiche Dressing.

Glasgow Science Centre’s Scraps campaign aims to highlight food waste as an issue relevant to climate change that anyone can engage with at home and empower the viewer to get creative in the kitchen

Working with Zero Waste Scotland’s ‘Love Food, Hate Waste’ campaign and some of Scotland’s most exciting and talented chefs, we are showcasing fun, quick and simple methods to reduce food waste at home.

Scraps encourages people to love the food they buy and this includes tips for better food storage, meal planning and preparation tips that show love to your leftovers.

Show us your meals by tagging #OurWorldOurImpact

You can find the recipe card for Gary's Spiced Quinoa Cakes below.

Keep your eyes peeled for more Scraps videos coming soon on the Our World Our Impact Hub.

Follow Gary Maclean on Twitter @Gmacchef

Recipe Card

You can find the ingredients list and the method below, please click to expand.

Ingredients

Quinoa Cakes
 

  • 200g cooked quinoa following the packet instructions 
  • 150g mixed vegetables (broccoli, baby corn, mange tout etc.) 
  • 1 sweet potato 
  • 1 broccoli stalk 
  • 30g plain flour or gram flour for a gluten free option.  
  • ½ bag baby spinach 
  • 1 tsp Cajun spice mix 
  • 20g oats 
  • 1 large egg 
  • Salt and pepper to taste.  

Salad and Crème Fraiche Dressing

  • ½ bag salad mix 
  • ½ cucumber, sliced 
  • 5 or 6 cherry tomatoes, halved 
  • 1 small red onion, sliced 
  • 2 tsp Crème fraiche 
  • 100ml quality oil of your choice (olive oil, vegetable oil etc.) 
  • 10g Parmesan cheese 

Method

Quinoa Cakes

  • Preheat your oven to 200°C/ 180℃ Fan/Gas mark 6. 
  • Bring a pan of generously salted water to the boil and fill a large bowl halfway with ice water for blanching your mixed vegetables. 
  • Boil vegetables in salted water until you see their colours brighten (this should take about 10 seconds). As soon as you see their colours change remove from boiling water with a slotted spoon and ‘shock’ them in the ice water.  
  • Grate the sweet potato and broccoli stalk and combine in a large bowl. Add in finely chopped baby spinach and 200g of cooked quinoa.  
  • Remove your blanched vegetables from their water bath, pat dry and finely chop to add to your quinoa vegetable mixture.  
  • Mix in 20g oats, 30g flour and season with salt, pepper and Cajun spice.  
  • Add one large egg to the bowl and mix to combine with quinoa and vegetable mixture until a little sticky and hold its shape when formed into a patty. Add more flour if too wet or another egg if too dry.  
  • Form quinoa cakes into desired shape and size.  
  •  Preheat a tablespoon of oil in an oven safe pan over a medium to high heat.  
  •  Add the quinoa cakes and fry until crisp and browned on either side.
  • Finish cooking in the oven for 10 minutes and serve hot with salad and crème fraiche dressing.

    Salad and Crème Fraiche Dressing
     
  • To make dressing slowly drizzle oil into crème fraiche and combine.  
  • Add 10g of finely grated parmesan to dressing, taste and season with salt and pepper as needed.  
  • Mix salad, cucumber, tomatoes, and red onion together into a large bowl with the salad dressing.  
  • Serve with quinoa cakes and enjoy!  
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