These crisp, flavorful cakes are a complete protein and will give you something to sing about!
These crisp, flavorful cakes will give you something to sing about! Our Quinoa Veggie Cakes are a complete protein source. The patties are versatile enough to enjoy as a main course, an appetizer, or a satisfying lunch.
Quinoa stars as the main character in this veggie cake recipe. The celebrated pseudo-grain delivers all nine amino acids along with a host of vitamins and minerals. It stabilizes blood sugar levels and prevents those frustrating spikes that spark cravings.
Superfood garnishes like paprika and garlic give the cakes a scrumptious zest. The addition of chopped vegetables add a colorful, flavorful twist to any standard quinoa dish. Even the most defiant vegetable opponents will willingly devour these warm, chewy cakes.
Quinoa Veggie Cakes
- 2 1/2 tablespoons olive oil divided
- 1/3 cup white onions finely chopped, yellow onions or shallots for substitute
- 1/3 cup carrots finely chopped
- 1/2 cup baby bella mushrooms finely chopped, cleaned and tough bottom of mushroom stem removed
- 1/8 cup thyme leaves fresh, loosely packed
- 1 cup quinoa dry
- 1 garlic clove minced
- 1 1/8 cup chicken broth low-sodium, vegetable broth or water for substitute
- 1/2 teaspoon salt divided
- 1/2 teaspoon paprika
- 1 egg
- 1/4 cup white whole-wheat flour or all purpose flour
- 1/4 teaspoon pepper
- Pour 1-1/2 tablespoons olive oil in the bottom of a small pot over medium heat. Add onions and carrots and cook for 3- 4 minutes, until onions have softened slightly. Add mushrooms and thyme. Allow mushrooms to cook until they are browned and all of the water has released and evaporated from the vegetable, for about 4 to 5 minutes.
- Add the dry quinoa and stir for about 1- 2 minutes, so that it toasts slightly. Add the garlic and cook for an additional 30 seconds. Add the broth or water, 1/4 teaspoon salt, and paprika, increase heat to high, and cover.
- Bring just to a boil, and then reduce heat to lowest setting, cover and allow to simmer for about 25 minutes, or until all of the water is absorbed by the quinoa. Remove from the heat and fluff quinoa mix with a fork.
- Allow quinoa to cool uncovered. When cooled enough to handle, empty quinoa into a bowl. Add egg and stir to combine. Add the flour and 1/4 teaspoon remaining salt and pepper and stir carefully to combine. Form small (about 1-1/2-inch diameter) balls in palm, one at a time, and flatten to form a patty, smoothing the edges with your hands. If the mixture has a hard time holding, mix in a touch of extra flour. If the mixture appears dry, add another egg and combine.
- Place on a plate or tray. Repeat until all of the mixture is used, forming about 10-12 small patties.
- Warm oil in a sauté pan over medium heat until shimmering. Add the patty and cook for 1-2 minutes on each side, until golden brown on the outside and cooked through.
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