–

Quinoa-Spinach Cakes with Roasted Pepper Sauce

These can be served hot & crispy off the pan or served cold if made ahead. Either way, they make a tasty & healthy meal packed with protein. Enjoy them on their own or as a side to your main course.
Inspiration:
  1. Food & Drink Magazine - Autumn 2014
  1. 1.5 cups quinoa
  2. 3 cups water
  1. combine & bring to a boil in a saucepan
  2. cover, reduce heat & simmer ~15 minutes
  3. fluff with a fork & cool to room temperature
  1. 6 cups baby spinach, lightly packed
  1. blanch until wilted, ~10 seconds
  2. drain & place in an ice bath
  3. squeeze dry & finely chop
  1. 4 green onions, finely chopped
  2. 1 cup panko
  3. 1 cup Parmesan, grated
  4. 1/2 cup mozzarella, shredded
  5. 1/2 cup sun-dried tomatoes, finely chopped
  6. 2 tbsp basil, dried
  7. 8 cloves garlic, minced
  8. 2 tsp sea salt
  9. 2 tsp black pepper, fresh ground
  1. combine with quinoa & spinach in a large bowl
  1. 4 eggs, beaten
  1. stir eggs into mixture
  2. form into patties @ 1/2cup each, pressing firmly (roughly 6 portions)
  3. arrange in a single layer on a large dish with lid
  4. cover & refrigerate 2hrs or overnight
  1. 1 batch Roasted Pepper Sauce
  1. prepare sauce while cakes are chilling
  1. fresh basil
  1. oil a skillet over med heat
  2. add cakes & cook until golden & crispy, ~8 mins
  3. turn cakes over & repeat
  4. serve with Roasted Pepper Sauce & basil

Notes

  1. try not to move the cakes while they are frying - if they crack after flipping, just gently press them with a spatula
Categories:
  1. appetizer appetizers
  2. healthy
  3. savory savoury
  4. lunch lunches
  5. dinner dinners