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Crispy Quinoa Cakes

URL: https://ohsheglows.com/crispy-quinoa-cakes-vegan-gluten-free-nut-free/

Ingredients

  • 1½ cups cooked quinoa
  • 2 tablespoons ground flax
  • 6 tablespoons water
  • 1 cup destemmed and finely chopped kale
  • ½ cup rolled oats (ground into flour)
  • ½ cup finely grated sweet potato
  • ¼ cup finely chopped oil-packed sun-dried tomatoes
  • ¼ cup sunflower seeds
  • ¼ cup fresh basil leaves (finely chopped)
  • 2 tablespoons finely diced onion
  • 1 clove garlic (minced)
  • 1 tablespoon runny tahini paste
  • 1½ teaspoons dried oregano
  • 1½ teaspoons red or white wine vinegar
  • ½ teaspoon fine grain sea salt
  • 3 tablespoons gluten-free all-purpose flour
  • to taste red pepper flakes

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Mix ground flax and water in a small bowl and let it thicken for about 5 minutes.
  3. In a large bowl, combine all ingredients including the flax mixture and cooked quinoa, stirring until well mixed.
  4. Shape the mixture into ¼-cup patties using wet hands and place them on the baking sheet.
  5. Bake for 15 minutes, flip the cakes carefully, and bake for an additional 8-10 minutes until golden and firm.
  6. Allow the cakes to cool for 5 minutes before serving. Store leftovers in the fridge for up to 5-6 days.

Nutrition Facts (estimated)

Servings
12 cakes
Calories
90
Total fat
3.5g
Total carbohydrates
13g
Total protein
3g
Sodium
95mg
Cholesterol
0mg

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