Are your teenagers adventurous? Do they like to eat vegetarian? Then try whipping up a batch of these Crispy Crunchy Quinoa Cakes for dinner this week.
Laurie David’s The Family Dinner cookbook is jam-packed with easy, healthy and delicious ways to get dinner on your table. Pair these Crispy Crunchy Quinoa Cakes with a delicious sauce and a salad and you’re good to go.
- 2 eggs
- ¼ cup flour
- 3 Tbsp tahini, almond butter or peanut butter
- 1 Tbsp red vinegar or white wine vinegar
- 3 cups cooked quinoa
- 1/4 cup finely diced onion
- 2 garlic cloves minced
- 1 cup finely grated sweet potato (this is the secret ingredient, as it holds the batter together)
- 1 (10 oz) box frozen chopped spinach, thawed and squeeeeezed-dry
- ½ cup chopped nuts (pine nuts, walnuts or your very favorite nuts), optional
- ½ cup chopped sun dried tomatoes
- 4 oz crumbled feta cheese
- 2 Tbsp chopped parsley, dill or cilantro
- 1 tsp salt
- Black pepper, cumin and/ or cayenne to taste
- Vegetable or grape seed oil
1. In your favorite mixing bowl, mix the eggs, flour, vinegar, and the tahini, almond butter, or peanut butter.
2. Then, add all the other ingredients except the oil. Stir until everything is well combined.
3. Let the mixture chill in the fridge for about a half an hour.
4. Once the mixture is cooled, preheat your oven to 400 degrees.
5. Make the quinoa cakes by placing 3-4 tablespoons of the mixture into your wet hands and firmly forming it into a round flat “patty.” Then place the patty onto a well oiled baking sheet.
6. Bake the cakes, flipping halfway through, until lightly browned and just crisp, about 25 minutes. Serve with roasted red pepper sauce, tzatziki sauce, chutney or tomato sauce.
Author and Producer Laurie David’s The Family Dinner is a cookbook dedicated to finding recipes and tools to helping overworked families sit down for a family meal.