Quinoa is a versatile ingredient in vegetarian and heart healthy lifestyles. Depending on large you shape these cakes, you can serve this great savoury gluten free/vegetarian dish at tea, as a appie, or main dish. It also does duty as a veggie burger, just make larger thicker patties.
Course Afternoon Tea, Appetizer, Main Course
Cuisine English
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 12patties
Calories 121kcal
Ingredients
1-1/2cups quinoa red or regular
1-1/2 cups vegetable broth
2 tbsp. olive oil
1/2 mediumonionfinely chopped
3 cloves garlicminced
1/2 tsp. salt
1/4 tsp. pepper
3 cups fresh spinachtrimmed
3 largeeggs
1/4 cup Parmesan cheesefreshly grated
2 tbsp.all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. lemon rindgrated
1 tbsp. toasted sesame seeds or pine nuts or sliced almonds
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Instructions
In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1-1/2 cups (375 mL) water to boil. Reduce heat; simmer, covered, for 15 minutes. Drain in fine sieve; let cool completely in sieve.
Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.
In large bowl, whisk together eggs, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. Cover and refrigerate for at least an hour to let the mixture thicken.
With wet hands (trust me on this one), form into cakes (16 -24 for appie size, 12 for main course, burger sized); transfer to waxed paper–lined tray. At this point you can refrigerate before you are ready to fry
In nonstick skillet, heat the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden, about 8 minutes. You can use more oil if you are not concerned with fat.
Keep warm on baking sheet in 200°F (100°C) oven. Repeat with remaining oil and cakes. Serve drizzled with Lemon Yogurt Sauce and sprinkle with sesame seeds.