To go with the soup I made yesterday, I whipped up some quinoa cakes. These are super easy to make if you have a food processor, and there are about a million recipes for these on the internet. I've posted about them before, but this batch turned out even better, so I thought I'd share the variation I used this time. Zach suggested that they might be even better with slightly less egg and more quinoa, so I might try that next time.
Broccoli Quinoa Cakes
serves 4 generosusly. If you are serving less, only fry up what you will eat right away and refrigerate the rest for later use
2 slices whole wheat bread(or 1 cup commercial breadcrumbs)
4 eggs, lightly beaten
3 cups cooked quinoa (if you don't have this on hand, make up a batch and let it cool. There are great instructions here, you will want to use 1 cup dry quinoa and 2 cups water to yield about 3 cups cooked)
1/3 cup shredded parmesan cheese
1/2 cup chopped onion
4 cloves garlic, minced
1medium-sized head broccoli, rinsed and cut into florets
1/2 tsp salt
oil for frying (I used about 2 tsp)
First, toast the bread. Then, tear it into pieces and puree in your food processor. Next, puree the broccoli florets in the food processor. They should yield about one heaping cup. Mix together all ingredients (except oil) and let sit for about 10 minutes. Heat oil in a large skillet. Form mixture into patties and place gently in the hot pan. Cover pan and cook for 7 minutes. Flip the patties over and cook for 7 more minutes. Serve while hot.
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