Crispy Quinoa Cakes with Mustard Greens
Ingredients
The cakes
-
¾
cup
dried quinoa
-
½
pound
mustard greens
-
2
teaspoons
cumin seed or ground cumin
-
1
cup
diced red onion
-
1
cup
fresh bread crumbs
-
½
cup
grated Parmigiano Reggiano
-
4
pieces
eggs
-
to taste
kosher salt
-
to taste
freshly cracked pepper
-
as needed
grapeseed or other neutral oil
For serving (optional)
-
as desired
lemons
-
as desired
cilantro
-
as desired
naan
-
as desired
tahini sauce
Instructions
- Boil water in a large pot, add quinoa and salt, and simmer for 9 minutes until quinoa begins to unfurl, then drain.
- Pulse mustard greens in a food processor until finely chopped, then transfer to a large bowl.
- Toast cumin in a skillet until fragrant, then add to the bowl with greens along with drained quinoa, onion, salt, pepper, bread crumbs, cheese, and eggs. Mix well.
- Test the mixture for seasoning and structure, adjusting if necessary, then form into balls.
- Heat oil in a skillet, add the quinoa balls, flatten them into patties, and cook until golden on both sides.
- Serve warm with optional sides like lemon, cilantro, naan, and tahini sauce.
Nutrition Facts (estimated)
Servings
10-12 patties
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
150mg
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