“A crispy quinoa patty served with Roasted Red Pepper sauce. This recipe is very versatile. Change the quinoa to cooked and drained lentils, add curry for Indian style cakes or leave out the spinach. Try your own version!”
- 1 large egg
- 2 Tbsp flour
- 2 Tbsp almond butter (or peanut butter)
- 1 1/2 tsp red wine vinegar
- 1 1/2 cups cooked quinoa
- 1/2 cup finely grated sweet potato
- 5 oz fresh baby spinach
- 1/4 cup chopped sun-dried tomotoes
- 2 oz crumbled feta cheese (optional)
- 4 Tbsp finely chopped onion
- 2 Tbsp chopped cilantro or parsley
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1 tsp cumin
- FOR ROASTED RED PEPPER SAUCE:
- 12 oz jar of roasted sweet bell pepper
- 1/2 cup toasted almonds
- 3 cloves garlic
- 2 tsp red wine vinegar
- Preheat oven to 400. Line a rimmed cookie sheet with parchment paper.
- Bring a large pot of water to a boil. Add spinach and cook until wilted. Drain in colandar and squeeze out excess water. When drained completely, chop.
- Combine egg, flour, nut butter and vinegar in a bowl. Stir in remaining ingredients then mix (or mash) together until mixture is firm enough to shape in cakes.
- Shape mixure into 1/4 cup patties. (I like to take a 1/4 cup measuring cup, scoop the mixture then turn over on the parchment paper. With the bottom of the measuring cup, lightly press down to form a thick round patty. Shape edges with your fingers). Patties should not be too flat, they will bake to the shape you leave them in.
- Bake for 15 minutes then flip patties and bake another 15 minutes or until brown and lightly crisp. Serve with red pepper sauce.
- For Roasted Red Pepper sauce: puree all ingredients listed for sauce in a food processor. Add more garlic to your tasting pleasure if so desired.
- 2 cakes=125 calories, 6 gram protien, 4 gram fat
- If you like it spicy, add a few dashes (or more) of cayenne.