Quinoa Veggie Cakes

Tonight I am going to my sister and her new fiancés engagement party and have been enlisted to bring some appy’s.  Quinoa Cakes, Roasted Beet Dip and Edamame Hummus all ready to go. Maybe I’ll get some comments from the guests!

I have typed this recipe out as a double batch because I find myself, almost always, making a double batch! These savory little cakes are very popular, they are best served warm straight out of the oven but still work well refrigerated (up to 4 days) and then reheated in the oven or even served cold.  Yields around 15 4-5 Inch cakes.  When I’m making them as an appetizer, rather than hand form the patties I press the cake mix into a lightly oiled muffin pan and  then just flip them onto the baking sheet. A little press down with your palm for perfectly shaped three bit cakes!

Oven 400 degrees
Vegetable grater with small and large holes
Large baking pan
6-12 cup muffin pan (optional)
Medium pot
3          cups Water
1          cup Organic White Quinoa, rinsed
1          cup Organic Red Quinoa, rinsed
3          tablespoons Red Onion, finely chopped
1          teaspoon Garlic, finely chopped
1 1/3  cup Carrot, grated
1 1/3  cup Zucchini, grated
1         10 ounce package Frozen Chopped Spinach, thawed and squeezed dried
2         large lemons, zested
1/2     cup Rice Flour (I have also used Quinoa Flour)
2         teaspoons Baking Powder
2         large Organic Free Range Eggs
1-2     teaspoons Sea Salt
1         teaspoon fresh Ground Pepper
High heat oil like Grape Seed

Bring rinsed and drained Quinoa and the 3 cups of water to a boil in the medium pot then reduce heat to medium/low, cover and simmer until liquid is absorbed, 15-20 minutes.

While Quinoa is cooking you can grate and zest.

Once Quinoa is cooked, fluff with a fork  and set aside to let cool.

In a large bowl combine cooked Quinoa (doesn’t matter if it’s still hot just make sure it’s cool enough to handle) onion, garlic, carrots, zucchini, spinach, zest, flour, baking powder, eggs, salt and pepper.

Form mixture into patties and arrange on well oiled baking sheet.   Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes.

If you are storing for later, allow to cool on drying racks then store in tupperware.

Dip ideas:

Dill Yogurt: 1 ½ cups of plain goat yogurt, 1 ½ Tbs fresh chopped dill,  2 tsp Lemon juice
Lime Chili Mayo: 1 cup  Vegan Mayo, Zest and Juice from one lime, Sea Salt, Chili Spice and Cayenne to taste.

One response to “Quinoa Veggie Cakes

  1. These quinoa cakes are awesome! I’m a lazy cook, so it was a bit more prep than I usually do, but there was enough output that it was worth it. Also did the lime chili mayo – subbed miracle whip and bottled organic lime juice, cuz that was all I had, but still delish!

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