I love quinoa in any shape or form, even in slow cooker breakfast quinoa and quinoa granola bars. Quinoa makes amazing quinoa falafel, quinoa bread recipe and quinoa granola. It is (relatively) new superfood and for a good reason – full of protein, complex carbs and high in soluble fiber. And it cooks in 12 minutes versus 45 minutes for brown rice. Quinoa can be pricey if bought in small packages. That’s why I always buy a huge bag at Costco (=> my healthy Costco shopping list).
Making quinoa cakes has been on my mind for some time. I love making cauliflower and baked zucchini fritters, particularly in summer, so I wanted to experiment with quinoa cakes.
This quinoa patties recipe would be perfect to use up leftover quinoa. Sometimes, I cook quinoa in a big batch to last for a week and then am left with some. You could also freeze cooked quinoa in batches.
What you need to know about this recipe? Well, not much. Can’t go wrong with crispy outside, moist inside, full of caramelized sun-dried tomatoes, salty feta cheese and fresh herbs. Quinoa cakes can be a side dish or snack-on-the go. Just grab from the fridge and go, I’m serious.
I used full fat feta cheese as I do with all dairy nowadays. To bind quinoa cakes together I used 2 eggs, 1/4 cup egg whites and a bit of cornmeal. Use what you have. You could use all egg whites or all eggs.
Almond meal, chickpea/quinoa or whole wheat flour would be great substitute for cornmeal. I wanted to make quinoa cakes without breadcrumbs, I loved the coarse texture that cornmeal adds to them. It doesn’t turn cakes into pancakes like texture. Mixture came out not extremely delicate but it helps to be gentle with it. Therefore, I scooped 1/4 measuring cup, gently pressed it into the cup and then transferred onto preheated skillet. Press the cake gently with spatula to help bind and then cook until nice golden crust appears on both sides. Pretty simple. Enjoy!
Originally published in 2014.
- 1 cup dry or 3 cups cooked quinoa
- 2 cups water (for cooking quinoa)
- 2 eggs
- 1/4 cup egg whites
- 1/2 cup sun-dried tomatoes, packed in oil or water (drained)
- 1/3 cup feta cheese, crumbled
- 3 tbsp cornmeal or almond flour
- 1/2 cup parsley, finely chopped
- 1/4 cup basil, finely chopped
- 1/4 tsp + a pinch salt
- Ground black pepper, to taste
- Cooking spray (I use Misto)
- In a small pot, add quinoa, water and a pinch of salt. Cover, bring to a boil on high, reduce heat to low and cook for 10 mins. Remove from heat and let stand covered for 5 minutes. Fluff with fork and set aside.
- In a large mixing bowl, combine eggs with egg whites and whisk for 30 seconds. Add quinoa, sun-dried tomatoes*, feta cheese, cornmeal, parsley, basil, black pepper, 1/4 tsp salt and stir to combine.
- Preheat large skillet on medium heat and spray with cooking spray. Scoop the mixture with a measuring 1/4 cup and press gently to pack. This step will make it easier to form the cakes. Place on a skillet, press slightly with spatula and cook for 5 - 6 minutes or until golden brown. Flip carefully and cook for another 5 minutes. Repeat this step with remaining mixture. Serve hot.
* I used Kirkland sun-dried tomatoes packed in oil. To get rid of extra oil, I rinsed and drained them. It's up to you.
Servings Per Recipe: 14
Amount Per Serving = 1 cake:
Total Fat: 2.5 g
Cholesterol: 30.5 mg
Sodium: 145.2 mg
Total Carbs: 13.1 g
Dietary Fiber: 1.5 g
Protein: 4.3 g
WW Points+: 2