Because its been a
week while since I’ve posted a recipe for quinoa cakes, quinoa patties, quinoa fritters or a veggie burger recipe, I thought I would share with you my latest edition.
Yes, I’m officially obsessed. This time its not my fault entirely, because Vegetarian Times posted a recipe for quinoa cakes and its my duty to test it out for my loyal readers.
I think most people don’t realize how many quinoa recipes don’t make the cut to the site. Last week I made another recipe inspired by Vegetarian Times that was a breakfast dish that was kind of like quinoa fried rice. Lets just say that the results were unfortunate.
Anyhow, these are different than anything I’ve tried and they were actually very tasty. I’m not sure I would have enjoyed them as much without the sauce, but the flavor combination’s really worked well together.
Fresh spinach would work in place of frozen – I just happen to have a freezer full of frozen spinach that needs eating.
Now, the original recipe called for the quinoa cakes to be baked at 400 degrees for 25 minutes. As I made these up, I just couldn’t do it. I know I would have saved the calories but I just think that quinoa cakes / patties/ burgers NEED to be cooked on a skillet. But, if you are hard core clean eating, then obviously it is healthier to go ahead and bake them.
Crispy Quinoa Cakes with Roasted Red Pepper Sauce
- 1 large egg or 1 T ground flax seed mixed with 3 T water
- 2 tablespoons white whole wheat flour
- 1 1/2 T tahini
- 1 1/2 T white wine vinegar
- 1 1/2 cups cooked quinoa
- 1/2 cup sweet potato grated
- 5 ounces frozen spinach thawed and squeezed dry
- 1/4 cup chopped almonds
- 2 ounces crumbled feta optional
- 1/4 cup diced onions
- 1 tablespoon cilantro
- 3 cloves garlic
- 1/2 teaspoon salt
- 2 tablespoons coconut oil or oil of choice
- 1 large roasted red pepper
- 1/2 cup almonds
- 3 cloves garlic
- 2 tsp balsamic or red wine vinegar
- In a large bowl combine egg (or egg replacer) , flour, tahini and vinegar. Add in quinoa, sweet potatoes, spinach, almonds, feta, onions, cilantro, garlic and salt. Stir until well combined and form into patties.
- Heat coconut oil over medium low heat. Cook patties for five minutes to eight minutes or until the edges start to brown and a crispy crust has formed. Flip and cook five more minutes.
- Meanwhile, combine roasted red pepper, almonds, garlic and vinegar in a food processor. Process until smooth.