*editor’s note: this recipe is part of Sara Forte of Sprouted Kitchen’s One Sauce, Three Dinners and is meant to be paired with her Green Herb ‘Boss Sauce’. Hop over to read the full post and get the recipe for the Boss Sauce to accompany this dish!
These quinoa cakes are an easy dinner on their own or served under a runny egg. They can also act as a veggie burger patty between a bun if you have kids and they would like that better. I put mine on a pile of greens.
The egg, cheese and breadcrumbs are keeping these together. If it is necessary for you to eliminate one of those, increase the yield of one of the other binders. For folks who are allergic to eggs, you can up the cheese and breadcrumbs slightly.
Sara’s tips to make the most out of this recipe:
The quinoa can be cooked in advance. The mixture for the patties can be prepared a day in advance. The avocado sauce should be made no more than the morning prior to avoid browning. The quinoa cakes in their entirety are easy to reheat in a skillet or in the oven.
Use it Twice.
Treat the patties like veggie burgers and put them between an English muffin or lettuce wrap.
My kids like these when I make them on the smaller side, about half the size of the photo, so they are easy for dipping. Call them nuggets, serve with ketchup!
Use the cakes as a side to a main protein of choice.
You can do these without the cheese no problem, just add another sprinkle of breadcrumbs to help them stick and some nutritional yeast for a faux cheese flavor.
For the Quinoa Patties:
- 2 packed cups spinach, steamed, squeezed and chopped
- 3 eggs
- 2 cups cooked and cooled quinoa
- 2 cloves garlic, grated
- Zest of one lemon
- 1/2 of a medium yellow onion, finely chopped
- 1/3 cup grated white cheese (cheddar, gruyere, and manchego are all great)
- 1/2 cup breadcrumbs, panko or gluten free
- 1/2 tsp. paprika
- Avocado oil, for cooking
For the Avocado Sauce:
- 2 large, ripe avocados
- 1/4 cup fresh green herbs (parsley, basil, cilantro, chives etc.)
- 2 Tbsp. “Boss Sauce”
- Squeeze of fresh lemon juice
- Sea salt and pepper
- Baby arugula, for serving
- Completely squeeze the water from the spinach and chop it small.
- In a large mixing bowl, whisk the eggs. Add the chopped spinach, quinoa, grated garlic, lemon zest, onion, cheese, breadcrumbs and paprika. Let everything rest in the fridge for 20 minutes to firm up.
- While you wait, smash the avocados with the fresh green herbs, chimichurri, lemon juice and a pinch of salt and pepper. You want sort of a chunky guacamole texture. Set aside.
- Heat the oil in a non-stick or cast-iron pan over medium heat. Form the quinoa mixture into 2-3” wide patties and cook for 5 minutes per side. Do not move them while cooking, they are delicate. Set aside and repeat with remaining mixture, heating up more oil in between.
- Serve the patties with the avocado sauce and arugula.