These fiber and protein-rich quinoa cakes or fritters are the perfect plant-based entree, snack, or party appetizer. Crunchy, delicious, and vegetarian!
Course Appetizer, entree, side, Snack
Cuisine dairy-free, vegan-friendly, vegetarian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2-3
Author Stephanie McKercher, RDN
Ingredients
2cupscooked quinoaI used dried red quinoa prepared in a rice cooker
1cupthawed green peasI steamed frozen peas in the microwave
½cupchopped green onionsboth green and white parts
1tablespoonsmoked paprika
1tablespooncumin
¼teaspooncayenne pepperoptional
1large egg or flax eggsee notes
Salt and pepper to taste
2tablespoonscanola oilor cooking oil of choice
Optional for serving: salad greensolive oil, balsamic vinegar
Instructions
Combine all ingredients except oil in a large mixing bowl and stir until mixed. Divide mixture into 8-10 equal parts and use hands to press and roll into small patties (just handle enough so that the patties stick together without being held). Set aside.
Heat oil in a large skillet over medium-high heat. Add cakes to the skillet (cook in batches if your skillet isn't large enough to fit them all at once) and cook until bottoms are browned, about 4 minutes, before flipping cakes and cooking for an additional 3-4 minutes, or until the cakes are browned and crunchy. Remove cakes from skillet and rest on a clean dish towel or paper towel until ready to serve.
If desired, serve over salad greens and drizzle with olive oil and balsamic vinegar. Enjoy!
Notes
To prepare a flax egg: whisk together 1 tablespoon ground flax with 3 tablespoons water and allow to thicken for 10-15 minutes or until consistency similar to a beaten egg is reached.