Crispy Quinoa Cakes Recipe
Here's one of our favorite healthy vegetarian dinner recipes. I’ve been intrigued by quinoa cakes ever since I first devoured them at Le Pain Quotidian, a Belgian-based café and bakery that has a great selection of innovative and healthy food. This version, also inspired by a recipe from eatingwelllivingthin.wordpress.com, is mild enough for picky eaters but interesting enough for adventurous eaters. If time allows, cook the quinoa up to a day in advance and refrigerate it, because it will be easier to work with when cool.
- 1 cup quinoa
- 1 carrot finely grated, about 3/4 cup
- 2 scallions thinly sliced, green and white parts
- 4 eggs beaten
- 1/2 cup low fat cottage cheese
- 3/4 cup crumbled feta cheese or use shredded Cheddar cheese
- 3 Tbsp. whole wheat flour or use potato flour or potato starch for a gluten-free option
- 1/4 tsp. black pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 5 – 6 Tbsp. extra virgin olive oil
- Tomato sauce and/or ketchup for serving, or use applesauce, salsa, or whatever sauce you prefer
- Cook the quinoa according to the package directions (1 part quinoa to 2 parts water) to yield about 2 1/2 cups (no need to measure the cooked quinoa). Remove the lid and remove the pan from the heat to cool. (This can be done up to 24 hours in advance.)
- In a large bowl, combine the quinoa with the remaining ingredients except the oil and the serving condiments, and mix thoroughly.
- Heat the oven to 300 degrees, line a baking sheet with a silicone mat or coat it with nonstick cooking spray, and heat 2 Tbsp. of the oil in a large nonstick skillet (use 2 if you have them) over medium heat.
- When it is hot, pack some of the mixture into a 1/4 cup measuring cup and drop it into the skillet, flattening it with the bottom of the cup so it’s about 1/4 – 1/2-inch thick. Repeat with enough cakes to fill the pan without crowding it. Cook without moving them for about 4 minutes per side until they are golden brown and crispy on the outside.
- Transfer the cooked patties to a baking sheet to keep them warm, and repeat with the remaining batter, adding 1 Tbsp. oil to the skillet as needed. The second and third batches will likely cook more quickly, but if they are browning too quickly, reduce the heat.
- Serve them immediately with tomato sauce, ketchup, or condiments of your choice, or refrigerate them for up to 3 days, or freeze them for up to 3 months.
Do Ahead or Delegate: Cook the quinoa and refrigerate, grate the carrot, slice the scallions, beat and refrigerate the eggs, or fully prepare and refrigerate the batter. Scramble Flavor Booster: Sprinkle the cakes lightly with cayenne pepper as you add them to the skillet. Tip: If the cakes stick to your nonstick skillet, it may be time to replace your pan. Unlike stainless, cast iron and ceramic skillets, nonstick skillets usually need to be replaced every few years. Make sure not to stack anything on top of them to protect their nonstick surface, or if you do, protect their surface with a cloth napkin or dishtowel. Video: Watch Jessica make them on Facebook Live! Nutritional Information Per Serving (% based upon daily values): Calories 249, Total Fat: 14g, 22%; Saturated Fat: 4g, 17.5%; Cholesterol: 104mg, 34.5%; Sodium: 393mg, 16.5%; Total Carbohydrate: 20g, 6.5%; Dietary Fiber: 3g, 0%; Sugar: 1g; Protein: 12g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!