Crispy Quinoa Cakes
These cakes are vegan, gluten-free, nut-free, refined sugar-free, soy-free and still very delicious.
- 1 1/2 cups cooked quinoa
- 2 tablespoons ground flax + 1/2 cup water
- 1 cup steamed and finely chopped bok choy
- 1/2 cup rolled oats, ground into a flour (use gluten-free if necessary)
- 1/2 cup finely grated sweet potato
- 1/4 cup finely chopped sun-dried tomatoes
- 1/4 cup sunflower seeds
- 1/4 cup fresh basil leaves, finely chopped
- 2 tablespoons finely diced onion
- 1 clove garlic, minced
- 1 tablespoon tahini paste (see recipe here)
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons red or white wine vinegar
- 1/2 teaspoon salt, or to taste
- 3 tablespoons gluten-free all-purpose flour or regular all-purpose flour
- Pepper to taste
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
- Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don’t forget the flour because it helps bind the patties.
- Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
- Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
- Cool for 5 minutes on the sheet and then enjoy!
- Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.
1) To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a medium pot and cover with 1 cup water. Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes.
2) To make oat flour, add the oats into a high speed blender and blend on the highest speed until a fine flour forms.