nutritional information

Per Serving (2 cakes):

  • Calories: 125
  • Protein: 6 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 17 g
  • Cholesterol: 31 mg
  • Sodium: 282 mg
  • Fiber: 3 g
  • Sugar: 2 g

Crispy Quinoa Cakes

Crispy Quinoa Cakes

Serves 6

30 minutes or fewer

Serve these with Roasted Red Pepper Sauce. After trying the recipe as is, mix things up: Replace 1 cup quinoa with lentils, and season with curry powder to make Indian koftas. Or mix in more chopped parsley, and serve in pitas for quinoa falafel. Recipe by Kirstin Uhrenholdt.
  • 1 large egg
  • 2 Tbs. all-purpose flour
  • 1 ½ Tbs. tahini or nut butter
  • 1 ½ tsp. red or white wine vinegar
  • 1 ½ cups cooked quinoa
  • ½ cup finely grated sweet potato
  • ½ 10-oz. pkg. frozen spinach, thawed and squeezed dry
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup chopped nuts, optional
  • 2 oz. crumbled feta cheese, optional
  • 2 Tbs. finely diced onion
  • 1 Tbs. chopped fresh parsley or cilantro
  • 1 clove garlic, minced (1 tsp.)
  • ½ tsp. salt

Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine egg, flour, tahini, and vinegar in bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.

September 2011 p.65

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comments

Okayyyyyy

Linda - 2014-07-15 20:35:36

If you like eating chalk this is right up your alley!

John - 2014-07-03 02:40:24

next burger

Robyn - 2014-07-02 09:09:37

How do I replace the egg in the recipe ??

Shruti - 2014-07-02 04:35:37

Looking forward to trying this recipe

Barbara Mercer - 2014-07-01 23:25:51

Good !

Alka - 2014-07-01 23:22:16

Why do you use frozen spinach?

Miranda Moore - 2014-07-01 23:21:35

Need to try this

Marita Goetz - 2014-07-01 23:06:39

My nine year old son: "Oh my gosh, these are so good!!!" We are not vegetarian (nor do we usually eat quinoa) but I'm trying to prepare a meatless meal a few times as week. The changes I made: I did not use tahini or add nuts. I used fresh spinach--I only sliced two handfuls so probably much less than called for--and I added a tablespoon of curry powder. They came together just fine until halfway through I decided to add a little extra, leftover quinoa (I wasn't sure how much dry would yield 1 1/2 cups) The last few were understandably harder to form since that threw the proportions off for egg/flour. If you follow the recipe you should be fine. My one complaint is that this is NOT a 30 minute recipe, when you add in the skipped step of cooking and cooling the quinoa. Plus, the veggie prep is considerable. So, I would definitely make again but it will be a weekend recipe for sure.

mmp - 2014-06-01 11:11:08

Made these tonight. They came out great. I doubled the recipe and think another egg would have been a good idea. I'll definitely make this again though. Thanks for the recipe.

Andie - 2014-05-31 01:34:41

Just wondering what I might substitute for the sweet potato as my husband is potato intolerant.

Anne - 2014-05-30 21:06:35

if you change or substitute items on an original recipe then its yours so don't complain when it doesn't turn out right!

renee - 2014-05-28 14:20:49

Looks so delicious!

caroline dawson - 2014-05-28 12:39:09

Sounds yummy

Jds - 2014-05-28 11:26:42

Is that person serious? If you change majority of the ingredients of a recipe would it not be reasonable to assume that the end result will differ from the above?

Sm - 2014-05-28 09:07:06