I have been doing so much cooking during the current global pandemic! Some of the recipes are a constant in our household and some have been new dishes.
Last week, I tried out Quinoa Cakes for the first time ever. I mean, I always keep quinoa in my pantry because I love to replace it for rice, I love it on my salad, I will use it in a breakfast scrambled, its also delicious topped with a runny fried egg...the list is endless!
These Quinoa Cakes were delicious and so easy! The hardest part was pan frying them in batches because I was so eager to taste them!! Stephen and the kids thought they were incredible as well!
Let me know if you try this recipe! Share a photo on Instagram and tag me please! I love hearing from y'all!
Xoxo,
DeAnna
Quinoa Cakes:
2 1⁄4 cups cooked quinoa cooked and cooled
3/4 cup of great northern white beans 1/2 shredded mozzarella cheese 1/2 sweet yellow onion, finely diced 1/2 cup shredded carrot 2 cloves minced garlic 1/2 tsp. dried red pepper flakes 1 teaspoon Apple Cider Vinegar 2 tablespoons flour 2 eggs
1 tablespoon sugar 1/2 teaspoon dried oregano Salt and pepper to taste Using a fork (or a food processor), mash beans into a chunky paste. This really helps to bind the cakes.
In a large bowl add the mashed beans, mozzarella cheese,the shredded carrots, finely diced onion, minced garlic, red pepper flakes, apple cider vinegar, eggs, flour, sugar, dried oregano, and salt & pepper. Stir to combine.
Add your cooled quinoa. Stir mixture until combined well.
In a large pan, heat 2 tablespoons of olive oil. Using your hands, form 1⁄2 cup portions of quinoa mixture into patties and place into the hot pan. Cook for 3-4 minutes on each side, or until golden brown. As you cook them in batches, you may need to add more oil to keep your cakes from sticking to the pan.
I served these with a mixed green salad. Voila!
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