These quinoa cakes are crispy and flavorful and delightful as a light meal on their own or as an innovative appetizer. Serve them with Curry Dipping Sauce.
Ingredients
- 1/2 cup quinoa, rinsed and drained
- 1/2 cup water
- 1/2 cup low-sodium chicken broth
- 1 egg, beaten
- 1/2 cup peas, if frozen, thawed
- 2 tablespoons onion, shredded
- 2 cloves garlic, grated
- 1/4 cup whole wheat flour
- 1 tablespoon cornstarch, dissolved in 1 tablespoon water
- 2 tablespoons buttermilk
- 1 teaspoon red curry paste
- 1/2 teaspoon powdered ginger
- sea salt and freshly ground pepper, to taste
- 3 tablespoons canola oil, divided
Instructions
- Combine quinoa, water and broth in small saucepan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Fluff with a fork.
- In a medium mixing bowl, combine quinoa with remaining ingredients (except oil).
- Heat 2 tablespoons oil in a large, nonstick pan over medium-high heat. Drop 8 generous 2-tablespoon scoops of the quinoa mixture into the pan, flattening into a pancake shape with a spatula or spoon. Cook until browned on bottom, about 1-2 minutes. Carefully flip, and cook another 1-2 minutes.
- Add remaining tablespoon of oil to the pan, and bring up to heat. Repeat with remaining quinoa cake batter.
Makes 16 cakes.
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