Spiced Quinoa Cakes

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Crispy Spiced Quinoa Cakes – great as snack with a squeeze of lemon juice or addition to any meal

Spiced Quinoa Cakes (Grain Free & Dairy Free)

After my 2-week Fruit and Veggie Cleanse, I’ve been finding ways to increase my overall vegetable intake. What more do I need to say with the recent findings by British experts of 7 a day (5 portions of veggies and 2 portions of fruits) would prolong life. Most of us are struggling with the recommended 5 a day, let alone 7. For the past couple of months, I find it getting easier for me to go meatless for a few days in a week because my body has somewhat been conditioned by the cleanse. I’m proud that my other half is getting there by amping up vegetables into every meal to slowly replace carbs. But for those who are not used to eating a lot of vegetables (kids and adults alike), sneaking them in certain dishes is certainly helpful. Just like this Spiced Quinoa Cake.  

These quinoa cakes could easily come together in minutes if you have leftover quinoa and a food processor. I made a 2 recipe variations with the vegetables in my fridge: frozen spinach, zucchini & carrot. Whatever that’s available in your fridge works too: broccoli, asparagus, or cauliflower. These can be baked too, for 25mins, but I’d rather not turn on the oven in this hot weather. Non-stick pan works great and it only takes 5-6 minutes on each side.

Spiced Quinoa Cakes (Grain Free & Dairy Free)

Using ‘gram’ flour (chickpea flour) with spices makes these cakes even more fragrant, turning this recipe gluten, grain and dairy free so almost anyone can enjoy these delightful crispy cakes. They’re great as snacks on their own with a squeeze of lemon, slathered with hummus or drizzled with yogurt dip. I served them for lunch with salad, and for dinner tossed into a wrap or served with roasted veggies. This could also work as a veggie burger patty.

Spiced Quinoa Cakes (Grain Free & Dairy Free)

Whether it’s breakfast, lunch, snack time, or dinner, they make a great addition to any meal. Just don’t be surprised if your favourite way to enjoy them is straight from the pan..

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Spiced Quinoa Cakes
 
Prep time
Cook time
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Crispy Spiced Quinoa Cakes - great as snack with a squeeze of lemon juice or addition to any meal
Author:
Recipe type: Snacks / Appetizer
Serves: 6 cakes
Ingredients
  • ½ cup Frozen Spinach - thawed and squeezed dry
  • ½ medium Zucchini - cut into big pieces
  • 1 Garlic
  • 1 small Red Onion
  • ½ teaspoon SeaSalt
  • ½ teaspoon Cumin
  • ½ teaspoon ground Coriander
  • ½ teaspoon ground Fennel
  • ½ teaspoon Turmeric
  • freshly ground Black Pepper
  • 1 cup Cooked Quinoa (cooked from about ½ cup raw quinoa and 1 cup water)
  • 1 medium Egg
  • 4 tbsp Gram Flour (Besan or Chickpea Flour)
Instructions
  1. Add the first 10 ingredients into a food processor and blitz 3-4 times until the vegetables become finely chopped. Add in quinoa, egg and gram flour and mix well with a spatula. Place the mixture into the freezer for 5 minutes to firm up.
  2. After 5 mins, heat up 1 teaspoon of oil on the non-stick pan on medium heat. Take 2 tablespoons of the mixture and shape into a 8cm (3inch) patty with both hands. Place onto the pan and use the spatula to slightly pat down the patty. Continue shaping the rest of the mixture and pan fry for 5-7 minutes until the bottom are browned. Flip over and cooked for 5 minutes or until browned. Remove from the pan and cool on a wire rack.
  3. Serve with a squeeze of lemon juice.
Notes
* Wheat flour or rice flour can be used instead of gram flour
* To cook quinoa: Cook 1 cup (portion) uncooked quinoa with 2 cups (portions) water in a medium pot. Bring to a boil, cover, lower the heat, and simmer for 15 minutes, until water is fully absorbed. Keep the pot covered for 5 minutes to continue steaming to achieve tender quinoa.
* If you don’t have a food processor, finely diced zuchini, garlic and onion, then mix everything together.
* use vegetables that can be eaten raw, or blanch them in hot water for a quick cooking

 

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4 Comments

  1. This looks so darn tasty!! A great recipe to ease you out of the cleanse and still be super healthy too. I do a quinoa cake thing but mine has smoked mackerel. I am using my new spiraliser to further increase my veg intake – obsessed with making and eating cucumber noodles!
    kellie@foodtoglow recently posted..Show and Tell Thursday + Instant Japanese PickleMy Profile

    • Smoked mackerel quinoa cake sounds yum! I ate lots of smoked mackerel in Netherlands, sadly they are not available in Malaysia.. hmm wonder if i can make a diy smoker.. haha. I’m still contemplating to get a spiraliser, prefer to use spiralise zucchini and carrots as they don’t give out moisture like cucumber.

  2. Hiya – these look delicious and just what I’d like for my lunches here and there! In one of your photos you have the cake and salad and something on the left with sesame seeds on it that also looks delicious, but I don’t know what it is. Can you tell me please?
    Cheers and kind regards

    • Hi Lorelle, I totally forgot to reply your comment, apologies. I had the quinoa cake with broccoli salad and lemon honey chicken (sprinkled with sesame). the chicken recipe will be posted end of this week, look our for it.

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