Quinoa Corn Cakes
Ingredients
The cakes
-
2
cups
cooked quinoa
-
1 ½
cups
organic corn, thawed
-
2
tablespoons
fresh parsley, chopped & divided
-
1
tablespoon
fresh chives, chopped
-
½
cup
whole wheat breadcrumbs
-
½
medium
onion, diced fine
-
2
tablespoons
whole wheat flour
-
2
large
eggs, beaten
-
¾
teaspoon
sea salt
-
½
teaspoon
fresh ground pepper
-
1
tablespoon
olive oil
The relish
-
1
medium
tomato, diced
-
2
teaspoons
white balsamic vinegar
-
1
medium
shallot, chopped
-
1
teaspoon
garlic, minced
Instructions
- Combine quinoa, corn, 1 tablespoon parsley, chives, breadcrumbs, onion, and flour in a large bowl.
- Stir until well combined and add eggs, sea salt, and pepper.
- Form the mixture into patties.
- Heat a large skillet to medium-low and add olive oil.
- Cook the patties for 5 to 7 minutes per side, flipping when edges turn brown.
- Drain cooked patties on a paper towel and repeat with remaining mixture.
- In a small bowl, combine tomato, vinegar, shallot, garlic, and remaining parsley.
- Serve corn cakes topped with the tomato relish.
Nutrition Facts (estimated)
Servings
6
Calories
228
Total fat
6g
Total carbohydrates
41g
Total protein
7g
Sodium
405mg
Cholesterol
65mg
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