Are you ready to transform your meal time with a recipe that's not just healthy, but absolutely irresistible? These Crispy Cheesy Mixed Green Quinoa Cakes are about to become your new obsession! Packed with protein, bursting with flavor, and incredibly easy to make, these gluten-free wonders will have your taste buds dancing and your body thanking you. Whether you're a health-conscious foodie or just looking for a delicious alternative to traditional patties, this recipe is your golden ticket to culinary satisfaction.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 6 cakes
Ingredients
- 1 cup cooked quinoa
- 1 cup mixed greens, chopped
- 1/2 cup shredded cheese
- 1/4 cup almond flour
- 1 egg
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Olive oil for frying
Instructions
- Ensure quinoa is cooked and cooled to room temperature. If not already prepared, cook quinoa according to package instructions and let it cool completely.
- Finely chop mixed greens into small, uniform pieces to ensure even distribution throughout the quinoa cakes.
- In a large mixing bowl, combine cooked quinoa, chopped mixed greens, shredded cheese, almond flour, egg, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Using clean hands, form the mixture into 6 equal-sized patties, pressing firmly to ensure they hold together. If the mixture seems too wet, add a bit more almond flour.
- Heat olive oil in a large non-stick skillet over medium heat. The oil should be hot but not smoking.
- Carefully place quinoa cakes in the skillet, cooking for 4-5 minutes on each side until golden brown and crispy. Avoid overcrowding the pan.
- Use a spatula to gently flip the cakes, ensuring they maintain their shape and don't break apart.
- Once both sides are crispy and golden, remove from skillet and place on a paper towel-lined plate to absorb excess oil.
- Let the quinoa cakes rest for 2-3 minutes before serving to help them set and maintain their structure.
- Serve hot, optionally garnished with fresh herbs or a light yogurt sauce.
Tips
- Moisture is Key: Ensure your quinoa is completely cooled and not too wet. If the mixture seems too loose, add a bit more almond flour to help bind the cakes.
- Uniform Patties: Use a measuring cup or your hands to create evenly sized cakes. This ensures consistent cooking and a professional look.
- Pan Temperature Matters: Keep your skillet at medium heat. Too hot, and the outside will burn before the inside cooks; too cool, and they'll become soggy.
- Don't Overcrowd: Cook the quinoa cakes in batches to maintain crispy edges and even browning.
- Binding Technique: Press the patties firmly when forming to help them hold together. If they're falling apart, an extra egg or a tablespoon of binding agent like ground flaxseed can help.
- Serving Suggestion: These cakes are versatile! Serve with a side salad, as a breakfast item, or as a protein-packed appetizer.
- Make-Ahead Friendly: You can prepare the mixture in advance and refrigerate, making meal prep a breeze.
Nutrition Facts
Calories: 135kcal
Carbohydrates: 12g
Protein: 7g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 40mg
