Crispy Quinoa Cakes

Name: Crispy Quinoa Cakes
Ingredients: 1 large egg; 2 Tbs. all-purpose flour; 1 1/2 Tbs. tahini or nut butter; 1 1/2 tsp. red or white wine vinegar; 1 1/2 cups cooked quinoa; 1/2 cup finely grated sweet potato; 1/2 10-oz. pkg. frozen spinach, thawed and squeezed dry; 1/4 cup chopped sun-dried tomatoes; 1/4 cup chopped nuts, optional; 2 oz. crumbled feta cheese, optional; 2 Tbs. finely diced onion; 1 Tbs. chopped fresh parsley or cilantro; 1 clove garlic, minced (1 tsp.); 1/2 tsp. salt

14 ingredients

6 steps

Ingredients

1 large egg
2 Tbs. all-purpose flour
1 1/2 Tbs. tahini or nut butter
1 1/2 tsp. red or white wine vinegar
1 1/2 cups cooked quinoa
1/2 cup finely grated sweet potato
1/2 10-oz. pkg. frozen spinach, thawed and squeezed dry
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped nuts, optional
2 oz. crumbled feta cheese, optional
2 Tbs. finely diced onion
1 Tbs. chopped fresh parsley or cilantro
1 clove garlic, minced (1 tsp.)
1/2 tsp. salt

Directions

1

Preheat oven to 400F.
2

Coat baking sheet with cooking spray.
3

Combine egg, flour, tahini, and vinegar in bowl.
4

Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes.
5

Shape mixture into 1/4-cup patties with wet hands.
6

Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.