Ingredients

Method

• 180 g whole sorghum grain 
• sea salt and freshly ground black pepper, to taste
• 3 T Woolworths lemon-flavoured avocado oil 
• 1 onion, finely chopped
• 1½ t garlic, minced
• ½ t fresh ginger, grated
• 2 t curry powder
• 2 carrots, peeled and grated
• sea salt and freshly ground black pepper, to taste
• 1 large free-range egg, lightly beaten
• 2 T fresh coriander, minced
• 1 avocado, cubed
• ¼ cup Woolworths cooked beetroot, cubed
• 2 T cooked butternut, cubed
• 1 disc feta
• a handful cherry tomatoes
• 2 T fresh corn, cooked

Method

Ingredients

1. Soak the sorghum in 2 cups cold water overnight. Drain and place in a saucepan with 2 cups water. Bring to a boil over a medium heat.

2. Reduce the heat to low, cover, and simmer for 50 minutes to 1 hour, or until tender and the water has been absorbed. Season, remove from the heat, fluff with a fork and cool.

3. Transfer to a food processor and add 1 T oil. Pulse until the grains are chopped and start to stick together. Transfer to a large bowl.

4. Heat 2 T oil in a pan over a medium heat and sauté the onion, garlic and ginger. Stir in the curry powder and carrots. Season to taste. Add the carrot mixture to the sorghum and toss.

5. Add the egg and coriander and mix. Divide the mixture into 8 portions and shape into firm 5–8 cm-thick cakes. Transfer the cakes to a greased baking tray and chill for 30 minutes or overnight.

6. Brush the top of the cakes with a little oil and bake at 180°C for 10–15 minutes on each side, or until edges are crisp and cakes are cooked through.

7. To assemble, place the sorghum cakes in a bowl and top with the remaining ingredients.

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