Having a yogic diet means I am always experimenting with food: an alternative to regular recipes to make and share. And this one is a hit!
These quinoa cakes are packed with so much wholesome goodness like kale, sweet potato, basil, and more! You could enjoy these as a nibble to keep you going until the next meal, a filling breakfast, lunch with some hummus and a salad, or dinner with warm steamed beans and tomato salsa.
What is great about this recipe is that you can experiment and make it gluten free, dairy free or any way that suits your diet.
We have recently added this recipe to the yummy menu of our Byron Bay Yoga Retreats and the participants simply love it!!
It's important to make sure the vegetables are finely chopped for this recipe. If the pieces are too large, the patties won't stick together as well.
Yield Prep Time: 1 dozen cakes - 25 Minutes
Cook time: 25 Minutes
1 1/2 cups cooked quinoa
2 tablespoons chia seeds (or ground flax seeds) + 6 tablespoons water
1 cup de-stemmed 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 sliced olives (or finely chopped oil-packed sun-dried tomatoes)
1/4 cup sunflower seeds
1/4 cup fresh basil leaves, finely chopped
1/2 cup grated cheese
1 tablespoon runny tahini paste (or 2 heaped tablespoons sunflower seed hummus)
1/4 cup grated cheese (optional)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons olive oil
1/2 teaspoon fine grain sea salt
1. Preheat oven to 200°C. Line a large baking sheet with baking paper.
2. Mix the chia seeds or ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
3. Combine all ingredients together in a large bowl, including the flax mixture and the 1 1/2 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
4. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
5. Bake for 15 minutes, then carefully flip cakes, and bake for another 5-10 minutes until golden and firm.
6. Cool for 5 minutes on the sheet and then enjoy!
1) To cook quinoa, rinse 1/2 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a small pot and cover with 3/4 cups water. Bring to a low boil, reduce heat to low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until all of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. Note that this makes almost 3 cups of cooked quinoa and you only need 1 1/2 cups for this recipe, so you will have leftover quinoa.
2) To make oat flour, add the oats into a high-speed blender and blend on the highest speed until a fine flour forms.
Another great thing about this recipe is that you are likely to have all of the ingredients already in your cupboard. Don't just sit there, go and make it. It's quick and it's easy with the bonus of being so incredibly good for you too! The children are going to love it and so will the adults!
Go ahead, experiment with your own version and let me know how they turn out by leaving a comment.