Savory Quinoa Cakes Recipe

Savory Quinoa Cakes Recipe

Ingredients

Makes 40 CAKES

Prep: 15 minutes PLUS 20 minutes REST TIME

Cooking Time: 40 minutes

Serving size 10 cakes

Calories 467 Protein 21 g Carbohydrates 49 g Fat 21 g Fiber 7 g Sugar 5 g Sodium 686 mg

• 2 eggs
• 2 egg whites
• 3 cups cooked quinoa
• 1 cup wheat panko crumbs or wheat bread crumbs
• 3 tablespoons grated parmesan cheese
• 3 ounces crumbled goat cheese
• 1 tablespoon 2% Greek yogurt
• 1/4 cup finely diced red onion
• 1 tablespoon minced garlic
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• pinch of black pepper or red pepper flakes.
• 2 tablespoons olive oil

Method

1. Preheat the oven to 400°F
2. Line 2 baking sheets with parchment paper or aluminum foil
3. In a large bowl, beat the eggs and egg whites with a fork until somewhat frothy, about 2 minutes
4. Add all of the remaining ingredients to the eggs (except the olive oil) and mix together
5. The mixture should be thick and smooth, with some chunks remaining
6. If the mixture is too wet, add bread crumbs or oat or wheat flour 1 tablespoon at a time until it thickens
7. Cover and refrigerate for at least 20 minutes
8. Take about 2 heaping tablespoons of the mixture, form a small ball in your hand, about the size of a golf ball, and flatten it
9. You’ll need to press very hard to ensure that the patty sticks together well
10. Repeat until you have 40 mini patties
11. Set a large nonstick skillet on medium heat and spray with olive oil or cooking spray
12. Once the skillet is hot, add a few patties and brown each side for 3 to 4 minutes; be careful not to crowd the skillet or allow the patties to touch
13. Remove the patties from the skillet and place them on the baking sheets
14. Repeat with the remaining patties
15. Bake for 10 to 12 minutes
16. Allow the cakes to cool slightly before handling
17. Store in an airtight glass container in the refrigerator for up to 5 days
18. To store/reheat, see Repeat on page 85 starting with Step 2

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