Crispy Quinoa Cakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 clove garlic minced
- 1 1/2 teaspoons dried oregano
- 1/4 cup sunflower seeds
- red pepper flakes to taste
- 1 1/2 cups cooked quinoa
- 1/4 cup fresh basil leaves finely chopped
- 1/2 teaspoon fine grain sea salt or to taste
- 2 tablespoons ground flax + 6 tablespoons water
- 1 cup destemmed and finely chopped kale
- 1/2 cup rolled oats ground into a flour (use certified gluten-free if necessary)
- 1/2 cup finely grated sweet potato
- 1/4 cup finely chopped oil-packed sun-dried tomatoes
- 2 tablespoons finely diced onion
- 1 tablespoon runny tahini paste
- 1 1/2 teaspoons red or white wine vinegar
- 3 tablespoons gluten-free all-purpose flour (i used king arthur)
- Carbohydrate 108.90696499865 g
- Cholesterol 0 mg
- Fat 27.3493899998114 g
- Fiber 17.4251001132233 g
- Protein 28.2026300000122 g
- Saturated Fat 2.05749599993983 g
- Serving Size 1 1 dozen cake (688g)
- Sodium 97567.7451089656 mg
- Sugar 91.481864885427 g
- Trans Fat 8.82368199997038 g
- Calories 777 calories
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.
