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

Followed the recipe as stated, but left out the optional nuts. I also added 1 tbs of vindaloo curry powder (as the suggestion in the recipe says you can do) and they were AMAZING. I made them for a Fleetwood Mac themed party and turned these into "Landsliders." Served on slider buns with cilantro lime yogurt. Recieved rave reviews and was the only dish to be completely gone by the end of the night! Definitely a keeper and easily adaptable to your tastes. Seems like you could leave out or add ingredients as needed. Will certainly be holding onto this one!

Annsley T. - 2013-05-20 21:12:28

These are delicious! I cut the sweet potato into small bites and sauteed them first. I also cut up fresh spinach instead of using frozen. I used the leftover patty mix and fried them in a bit of coconut oil the following day. When I make this again, I will double the recipe, freeze leftover patties, and take for lunches. The roasted red pepper sauce was a big hit!!

Kimberly B - 2013-02-25 15:02:09

Yum! I love recipes you can change up and get something a little different.

Sandy L - 2013-01-17 16:38:34

These are very tasty, however, they did not congile and were rather wet. Any tips? Should I have put more flour in it to form? None the less they yummy.

Susan Booker - 2012-11-22 04:14:42

Made these tonight for the first time and they are delicious. I made them with mashed sweet potatoes, finely chopped walnuts and the feta and I made my own sauce from roasted red peppers, onions and fresh tomatoes. I served them over my recipe for smoky lentils. This recipe is definitely a keeper.

Carrie Tanner - 2012-10-28 23:38:13

loved this recipe when i forgot to add the tahini... didn't like it as much the second time when i remembered.

gillian - 2012-10-25 00:53:54

Does this call for raw shredded sweet potato or cooked?

Julie - 2012-09-25 23:41:51

Generally, a good substitute for an egg is to combine 1 tbsp of ground flax with about 2-2.5 tbsp of water, stir it together, and then let it sit for about 5 min before using. I imagine that would work fine in this case!

Scott - 2012-09-24 18:28:04

Delicious! I substituted the vegetables for mixed juicer pulp, divided the dough into 3 parts and introduced a few flavors: curry, italian and the hot/ spicy types.

Dana - 2012-09-22 21:18:37

These look awesome! But question: what is a modification for the egg to make it vegan?

Katie - 2012-09-21 20:12:58

Great patties. Served with the RR pepper sauce as suggested and it really needed it as they got a bit dry at the end of cooking time. Really helped bring out the flavors of the patties. Also served this alongside some scalloped potatoes and squash with a bulgher wheat salad. Great combination. Will def make again. Good for dinner party and good for freezing extra patties.

marci winters-mclaughlin - 2012-08-19 22:54:46

Great recipe. Followed it exactly, but used goat cheese instead of feta. Everyone loved it!

Laney - 2012-08-06 15:22:57

If using fresh spinach is it necessary to blanch it first? This looks amazing and I can't wait to try these!

sandra - 2012-07-13 10:11:42

Love, love, LOVE! Just delicious. I filled a 1/4 cup measuring cup, and carefully turned it out onto a parchment-lined cookie sheet, and then just gently patted the cakes into shape. Easy, and my hands didn't get too goopy!

Sandie - 2012-06-27 16:11:40

Can I make these vegan (without egg)?

MJ - 2012-06-20 02:07:39