| This recipe is liked by 0 person(s). |
Quinoa Cakes
Nb persons: 6
Yield:
Preparation time: 30 minutes
Total time:
Source:
| These quinoa cakes are crispy, crunchy, tasty, perfect for meatless Mondays... and very adaptable! Mix them up by adding a ½ cup chopped nuts or a little crumbled feta cheese. And make plenty, because they freeze well and are perfect to slip into wraps and sandwiches or to pull out for dinner on a busy day. They're delicious with red pepper or yogurt cucumber sauce, but a simple tomato sauce is lovely, too. TOTAL TIME: 1 hour, 15 minutes | |
| 1 c | quinoa, (rinsed if needed) |
| 2 | eggs |
| ¼ c | all-purpose, whole wheat, or any gluten-free flour |
| 3 Tbsp | tahini, almond butter, or peanut butter |
| 1 Tbsp | red or white wine vinegar |
| 1 package (10 oz) | frozen spinach or kale, thawed and squeezed dry |
| 1 c | finely grated sweet potato, (about 1 small one) |
| ¼ c | finely diced onion |
| 2 | garlic cloves, minced |
| 1 tsp | salt |
| A pinch | freshly ground black pepper |
| cayenne pepper, alternative | |
| Olive oil, for the baking sheet | |
Store-bought cucumber yogurt (Tzatziki) sauce
1. START the quinoa cooking immediately so it can cook while you are prepping the other ingredients. Combine the quinoa and 3 cups water in a pot and boil it until it is soft, about 20 minutes. Drain it well.
2. TRANSFER the quinoa to your favorite mixing bowl. Add the eggs, flour, tahini, vinegar, spinach, sweet potato, onion, garlic, salt, and pepper. Stir, knead, and smoosh all the ingredients together until they are one tight-knit family. Cover and refrigerate for 30 minutes if you have time.
3. PREHEAT the oven to 400ºF with the rack in the middle. Oil a baking sheet.
4. TO SHAPE THE CAKES: first wet your hands. For each patty, scoop up 3 to 4 tablespoons of the mixture with your hands and form a ½-inch-thick patty, firmly patting it so it stays together (loosie-goosies will fall apart). Arrange the patties on the baking sheet.
5. BAKE until the cakes are lightly browned and crisp, flipping them over once halfway through the baking time, about 25 minutes. Serve warm with one of the sauces.
NUTRITION (per serving) 250 cal, 10 g protein, 33 g carbs, 4 g fiber, 9 g fat, 1 g saturated fat, 480 mg sodium
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe