Crispy Quinoa Cakes

By Hester

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.

Ingredients

• 1 large Egg
• 2 Tbs. Flour
• 1 1/2 Tbs. Tahini (or nut butter)
• 1 1/2 tsp. white wine vinegar
• 1 1/2 cups quinoa (cooked )
• 1/2 cup sweet potato (finely grated )
• 1/2 10-oz. pkg. Spinach (frozen, thawed and squeezed dry)
• 1/4 cup sun-dried tomatoes (chopped )
• 1/4 cup nuts (chopped, optional)
• 2 oz. Feta Cheese (crumbled, optional)
• 2 Tbs. Onion (finely diced )
• 1 Tbs. Parsley (chopped fresh )
• 1 clove Garlic (minced (1 tsp.))
• 1/2 tsp. Salt

Details

Servings 6

Preparation

Step 1

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.