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)
Do you think these can be grilled? It’s hot out today and I hesitate to turn my oven on! :) Thanks!
Can I grill these on the grill??
Do these quinoa cakes freeze well?
this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
I have been following this website all summer and have had some delicious successes (I’ve ordered the cookbook). Last night I served these patties with the Budda Bowl. Delicious combo, as the Budda sauce goes well with both. My husband loved both and took leftovers to work today. I had cold patties for lunch with chipotle sauce – MMM. I just have one bone to pick – 16 ingredients? Really? Even Rene Redzepi doesn’t do that – and this is Tuesday dinner. Once you add tahini sauce, what’s the point of sun dried tomatoes, basil & oregano? Anyway, they are yummy and I will definitely be making them again (without the extras).
These are so Delish! Made me very happy….will they freeze ok?
Great recipe! My 5 year old, 2 year old, husband, and myself ate up every cake and loved it! We added a Sweet mustard sauce to drizzle over the top and used the extra quinoa as a bed to put the cake on top with the left over kale:). Thank you! I love this recipe and the vegan chocolate chip coconut oil cookies so far!!!!! More to try!
Great recipe! We put them in lettuce wraps with hummus and tomatoes and it made for a nice, light, summery meal.
Tahini paste! Kale! Great additions. I’m not vegan so I use a little parm for some richness, but I’ll have to try your version – they just look so good! Check out mine here http://www.trainrite.ca/trainrite-1/2015/7/21/quinoa-burgers
:)
This recipe looks delicious. I would like to try it. I don’t like vinegar. Could I sub with lemon instead? Love your blog. Always great recipes. Thanks
K so just so everyone knows, I put these in my dehydrator on highest setting for about an hour and they are soooooooo tasty! I’ve also made these and cooked them in the oven, but I think the flavours are fresher when dehydrated :)
Also, I’ve used chia eggs before and couldn’t tell the difference. My boyfriend’s most favourite recipe (and that’s saying alot as he’s on quite the restricted diet)
Thanks so much for this recipe!!!!! it is one of my go to’s fo sho!
These look awesome! I’m wondering if you know approximately how many calories are in a serving? I’m putting a meal plan together for my parents and want to include these for breakfast but I think they’ll be wary without knowing the calorie count. Thanks!
How about someone actually leave a comment for AFTER they made the recipe, to let us know how they turned out! Not one single review! Nothing but:….They look great….Gonna try them…..They look great…..
I made these yesterday for my husband and I and there is one left today! They were so good we kept picking away at them all day. Made just as directed and will make them again-soon.
Made these last night and they turned out fantastic! I used a Quinoa & Bulgar blend for the grain and substituted the oil-packed sundered tomatoes with roasted red peppers.
Reheated the leftovers tonight and they were equally delicious the following evening!
Thank you for a great patty which is delicious and very filling :)
mine kind of fell apart and didn’t stick together well. Im not sure what I did wrong.Is there something I could add next time to keep them together better?
Thanks and love your blog and book! Can’t wait for the next one :)
I should add, I ate my with the Buddha bowl sauce too but added avocado nd it was insanely amazing!
Just made hese. They hold together nicely and are very tasty. Thank you
Raw or cooked sweet potato???
Hi! If I can’t use sun-dried tomatoes, what do you recommend? (Cannot personally eat onions, garlic, or cooked tonatoes.)