All I can say is thank goodness I banked a few recipe posts earlier this summer because my inspiration has been pretty dismal during this kitchen reno. Combine that with the dreaded 3rd tri “preggo brain”, and my recipe mojo just isn’t flowing like it normally does. Then there was that disaster of a crock pot recipe I made on the weekend for Eric’s birthday. The pot is still soaking in the laundry tub because when you mess up a slow cooker recipe, you pay the price. I might have to chisel it out. Thankfully, I’ve been sitting on this recipe gem since June. I don’t know how I waited that long to share it because it’s a great one! When I first made these crispy quinoa cakes they disappeared at a record pace. I think I recall eating 5 of them straight from the pan. [Then I made you wait for the recipe for 2 1/2 months! Pure evil.] The next two batches were also quickly enjoyed and made easy meals for us without much fuss. We served them as part of a weekend brunch with home fries and avocado toast, for lunch on top of a salad, and for dinner tossed into a wrap or served with roasted veggies. Oh, and I also love them for a snack, straight from the fridge (yes, cold!) slathered in hummus. So unbelievably satisfying.
For those of you who can’t tolerate beans you will be happy to know these veggie cakes don’t have a bean in sight. In fact, I think this might be the only bean-free veggie patty on my entire blog! The quinoa provides a complete protein source and gives them a wonderful chewy texture at the same time. The oven bakes them up golden and crispy – no frying required. I also made the recipe gluten-free, soy-free, and nut-free so almost anyone can enjoy these delightful crispy cakes. Whether it’s breakfast, lunch, snack time, or dinner, they make a great addition to any meal. Just don’t be surprised if your favourite way to enjoy them is straight from the baking sheet…
Crispy Quinoa Cakes
Yield
1 dozen cakes
Prep time
Cook time
Total time
Crispy quinoa cakes packed with vegetables like kale, sweet potato, sun-dried tomatoes, and more! Enjoy these as part of breakfast, lunch, or dinner. They are great with roasted home fries and avocado toast, on top of a salad, in a wrap, or enjoyed all of their own. It's important to make sure the vegetables are finely chopped for this recipe. If the pieces are too large, the patties won't stick together as well. Recipe inspired by Vegetarian Times .
Ingredients
- 1 1/2 cups cooked quinoa
- 2 tablespoons ground flax + 6 tablespoons water
- 1 cup destemmed and finely chopped kale
- 1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary)
- 1/2 cup finely grated sweet potato
- 1/4 cup finely chopped oil-packed sun-dried tomatoes
- 1/4 cup sunflower seeds
- 1/4 cup fresh basil leaves, finely chopped
- 2 tablespoons finely diced onion
- 1 clove garlic, minced
- 1 tablespoon runny tahini paste
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons red or white wine vinegar
- 1/2 teaspoon fine grain sea salt, or to taste
- 3 tablespoons gluten-free all-purpose flour (I used King Arthur) or regular all-purpose flour
- red pepper flakes, to taste
Directions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
- Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
- Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
- Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
- Cool for 5 minutes on the sheet and then enjoy!
- Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.
Tip:
Tips: 1) To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a medium pot and cover with 1 1/2 cups water. Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. Note that this makes almost 3 cups of cooked quinoa and you only need 1 1/2 cups for this recipe, so you will have leftover quinoa (which is never a bad thing if you ask me!).
2) To make oat flour, add the oats into a high speed blender and blend on the highest speed until a fine flour forms. You can also use store-bought oat flour if desired.
Nutrition Information
(click to expand)
Could this mixture be baked in a casserole? Want to bring it to a brunch and think a casserole would transport better. Just wondering if it would hold up enough to cut in squares. Maybe just spooning it out of the casserole would work. Sure it would be tasty no matter how it comes out of the pan.
Thank you so much for this recipe! I remember looking at the recipe in Vegetarian Times and being bummed because I wasn’t sure how to make it vegan. Your quinoa cakes came out perfectly crispy and flavorful! And they don’t fall apart!! They keep so well in the fridge, making it a perfect recipe for a busy but healthy lifestyle! So thankful for your talent and how you share it with the world!
I made these today and liked them a lot. I’d run out of tahini, so I skipped that and subbed chia seeds for the sunflower seeds, so I had to add a bit more water; I had everything else on hand. A lot of prep time but worth it if you freeze most of it to have at different meals later (I cook only for myself). I hope they freeze well :) I took a pic, but don’t see a place to upload. (They look exactly like yours.)
Hey Krista,
How did these end up freezing for you?
Really quite silly to have the tips about the quinoa after all the ingredients and recipe. I have way too much Quinoa on my hands. I am quite literally drowning in Quinoa! Fix up your website too, its slower than a snail.
I’m trying to stay positive but this Quinoa thing has really got to me. I wish I had just ordered take away pizza now. There’s a place down at the junction (road junction) called Godfather pizza, I haven’t been before but Ellie said she thought it was new, I think its always been there. It doesn’t look that good though. I think its meant to reference the Godfather movie. Thanks, keep up the good work.
I adore this recipe and have made these so many times. The basil and sundried tomatoes are genius and really take it to the next level and I really appreciate the care you clearly take to get these recipes perfect for your readers. I’ve made these many times and have found that a baked sweet potato works better than shredded and really helps the patties stick together. It definitely would be a pain to bake one up just for this recipe, but I love sweet potato and batch bake a few every week so they’re always on hand!
I’m so glad! And baked sweet potato is such a great idea!! Thank you for your feedback :)
My son is allergic to sesame. Any ideas for a sub for tahini?
I’ve been coming back to this recipe for years. THEY ARE JUST SO GOOD! <3 P.S Also love the chickpea mashed potatoes from oh she glows for dinner.
I despise sweet potatoes. Any idea for sub?
These are really delicious. I do big batches of them, then freeze them by wrapping each cake in plastic wrap and then bagging enough for a meal. I freeze them for convenience and so I don’t eat the entire batch. I usually serve them with a veg or frozen mixed veggies and a large salad. Thanks Angela.
If I were to just use oat flour (instead of grinding my own oats into a flour), how much would you suggest using?