Spiced Quinoa Cakes
Recipe GLPR37598b5fd55000
Golden, crispy pan-fried cakes made with protein-rich quinoa, chickpea flour, and a blend of warm Indian spices. These savory patties are loaded with fresh vegetables and herbs, creating a satisfying vegetarian dish that's naturally gluten-free and dairy-free. Perfect as a main course or appetizer.
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Ingredients
1 small red onion
1 garlic clove
½ medium zucchini
½ cup frozen spinach, thawed and squeezed dry
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground fennel
½ teaspoon turmeric
½ teaspoon sea salt
Freshly ground black pepper to taste
1 cup cooked quinoa
1 medium egg
4 tablespoons chickpea flour (gram flour)
1 teaspoon oil for pan-frying
Directions
In a food processor, combine the red onion, garlic, zucchini, thawed spinach, cumin, coriander, fennel, turmeric, sea salt, and black pepper. Pulse 3 to 4 times until all vegetables are finely chopped.
Transfer the chopped vegetable mixture to a bowl. Add the cooked quinoa, egg, and chickpea flour, then mix well with a spatula until the ingredients are fully combined.
Place the mixture in the freezer for 5 minutes to firm up. While waiting, heat 1 teaspoon of oil in a non-stick skillet over medium heat.
After 5 minutes, scoop 2 tablespoons of the mixture and shape into a 3-inch (8 cm) patty using both hands. Place on the hot skillet and gently press down with a spatula.
Pan-fry for 5 to 7 minutes until the bottom is golden and browned. Carefully flip and cook the other side for 5 minutes or until browned.
Remove the cooked cakes from the skillet and place on a wire rack to cool.
Serve the quinoa cakes warm with a squeeze of fresh lemon juice.
