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
- 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
- 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
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.)
In a small bowl mix all ingredients for the sauce together. Set in the fridge until ready to use.