These quinoa cakes are one of my favorite make-ahead meals. I usually make a big batch to have some in wraps for dinner and enough to top my lunch time salads for the week; I store extras in the freezer, which can be reheated in the pan when needed.
They are super yummy on a salad, in a pita or wrap, or served straight up with the Greek yogurt sauce as an appetizer. Packed with lots of protein, these cakes make a wonderful vegetarian/vegan dish.
The seasonings can be adjusted to whatever you are feeling, such as green curry, cumin-orange, pesto etc, so you can create a bunch of different batches to switch things up.
Curried Quinoa Cakes
Keywords: fry bake appetizer entree vegetarian vegan
Ingredients
quinoa cakes
- 1 can chickpeas
- 1/2 cup cooked quinoa
- 1 egg (or flax egg)
- 1/3 cup oatmeal
- 1 tbsp lime juice
- 1 clove garlic
- 2 green onions, roughly chopped
- 1/4 fresh cilantro or basil
- 1 tsp hot pepper sauce
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 salt
- 1/4 fresh ground pepper
- 1 tbsp oil for the pan
Sauce
- 1/2 plain Greek yogurt
- 1/4 tsp each salt and pepper
- 1 tbsp lime zest
- 1 tbsp fresh lime juice
- 1/4 fresh basil (or cilantro), chopped
Instructions
Quinoa Cakes
Place chickpeas into food processor and pulse until almost smooth. Add the remaining ingredients and pulse until combined, scrape mixture into medium sized bowl. (Mixture can be made ahead of time and reserved in the fridge)
Heat oil in large skillet over medium high heat. Make 2 tbsp sized patties and place on heated pan, about 5 or 6 patties at a time. Cook approximately 3 minutes per side, until golden brown and crispy. Transfer to a parchment lined baking tray in a 300F oven. Continue with remaining mixture.
(Extra quinoa cakes can be layered between wax paper and stored in the freezer.)
Sauce
In a small bowl mix all ingredients for the sauce together. Set in the fridge until ready to use.
Lemony Pea Puree on Toast
2013
I love Spring!
The newness and freshness of everything is so inspiring. Lighter foods and brighter colours, sometimes a change of season is all that is needed to get me going in the kitchen.
I have a love affair with peas.
I always have.
Raw or cooked, peas have always been one of my favorite snacks. I know, who eats peas for a snack?
In soups, on salads, or just by themselves in a bowl, peas brings me great joy.
Back in my university days, my good friend and housemate Kaitlyn and I would each have a huge bag of frozen peas stored in the freezer. We bonded over our shared love for this little green vegetable. Come midday, when we both had a hankering for something to tide us over till dinner, both of us would agree, peas it is!
Now this recipe is a little elevated from a straight bowl of peas, but all the pea goodness is still there and complemented by a zing of fresh lemon. This puree is great served on toast with an egg as suggested or used as a dip for crackers and vegetables.
I hope you enjoy this dish as much as I do.
If you are lucky enough to have fresh garden or market peas use them for this recipe. The sweetness of the peas and the zestyness of the lemon are perfect together. If using frozen peas, opt for ones that are smaller in size, which are naturally sweeter. Often these are the organic ones.
Happy Spring!
Lemony Pea Puree on Toast (with a fried egg)
by Cara’s Healthy Cravings
Prep Time: 20 minutes
Cook Time: 10 minutes
Keywords: appetizer sandwich entree vegetarian peas summer spring
Recipe inspired by Bon appetit
Ingredients
Instructions
Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Bring to a simmer, add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
Transfer pea mixture to a food processor; pulse until a smooth and combined. Transfer to a medium bowl; mix in chives, lemon rind, lemon juice, red pepper flakes, and oil. Stir in reserved cooking liquid if needed (I did not) to make it more spreadable. Season with salt, black pepper, and more lemon juice, if desired. Set aside
You can either make traditional toast in your toaster or make crostini in the oven, which is a great option when serving a larger group of people.
Fry as many eggs as needed in a pan, spread pea puree on toasts and top each with a cooked egg and a sprinkling of salt and pepper. Enjoy with a salad of mixed greens on the side.
Filed under: Uncategorized