Crispy Quinoa Cakes

Prep Time:  25 minutes
Cook Time:   25 minutes
Yield:  1 dozen cakes

1 1/2 cups cooked Quinoa
1 cup finely chopped kale
1/2 cup grated sweet potato
1/2 cup oat flour
1/4 cup fresh basil leaves, chopped
2 tablespoons finely diced onion
1 clove garlic, minced
1 tablespoon tahini paste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sea salt (fine grain)
3 tablespoons all purpose flour
2 tablespoons ground flaxseed


  1. Preheat oven to 400 degrees.  Line large baking sheet with parchment paper.
  2. Mix the ground flax with 6 tablespoons of water in small bowl an let thicken.
  3. Combine all ingredients together in large bowl, including flax mixture and 1 1/2 cups of Quiona.  Stir well until mixture comes together.
  4.  Shape mixture into 1/4-cup patties with wet hands.  Pack tightly so
    they hold together.  Place on baking sheet.
  5. Bake for 15 minutes.  Then carefully flip cakes and bake for another 8-10 minutes until golden and firm.
  6.  Cool for 5 minutes on the sheet.
  7. Enjoy!

*Reprinted from Oh She Glows

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