Quinoa Cakes are where wholesome goodness meets mouthwatering deliciousness in one little patty. These little gems are not just incredibly tasty; they're packed with protein, making them a perfect meal for anyone looking to boost their nutrition without compromising on flavor. Easy to whip up and delightful to the palate, Quinoa Cakes are a surefire way to bring excitement back to your dining table.
2eggs OR flax eggs 2 tablespoons flax seeds + 6 tablespoons warm water
2tablespoonstahini
¼cupcilantrochopped
3scallionssliced thin
¼cupred pepperchopped
1teaspoonchili powder
⅛teaspooncayenne pepper
½teaspoonsea salt
½teaspoonfresh ground black pepper
1tablespooncoconut oilmore as needed
Sauce
1cucumberpeeled, seeded and shredded
Salt
1cupplain Greek Yogurtdairy or non-dairy (you can also use sour cream)
1tablespoonfresh lime juice
¼cupfresh cilantrochopped
2clovesgarlicminced
2scallionssliced thin
Salt and pepper
Instructions
Make flax eggs by combining flax seeds with warm water and setting aside.
Place quinoa flakes in a food processor and process until smooth. Add in chickpeas, quinoa and chickpea flour and process until mostly pureed but some large chunks remain.
In a medium bowl combine flax eggs, tahini, cilantro, scallions, red pepper, chili powder, cayenne pepper, salt and pepper. Stir in processed quinoa mixture and form into 8 equal patties, about ½ cup each.
Heat oil over medium heat. Add patties and cook until brown, about 6 minutes per side. Patties are ready to be flipped when the edges start to brown.
Serve with cucumber sauce.
To Make the Sauce
Make the cucumber sauce by placing shredded cucumber in a colander over a bowl. Sprinkle with salt and allow to sit for 20 minutes. Combine cucumber, sour cream, lime juice, cilantro, garlic and scallions in a medium bowl. Salt and pepper to taste. Refrigerate until ready to use.