Delicious Recipe for Kale and Hazelnut Quinoa Cakes
By Anna Brones, EcoSalon
A healthier alternative to your weekly hamburger patty.
Somewhere in between burgers and falafel you get quinoa cakes. The benefits? These ones are gluten-free, vegan and packed with protein, but you’d never guess it. Serve instead of a veggie burger, or throw on top of a salad and drizzle with tahini.
Whatever you do, you should probably make a double batch.
- 1/2 cup uncooked quinoa
- 1 cup finely chopped kale
- 1/2 Cannellini or Great Northern beans
- 1/2 cup roasted hazelnuts
- 3 cloves of pressed garlic
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 tablespoons buckwheat flour
- Oil for frying
- Combine 1 cup water, a dash of salt and quinoa in a saucepan and bring to a boil. Reduce to a simmer and cover. Cook until water has boiled off, about 15 minutes.
- In a food processor, combine kale, beans, hazelnuts, garlic, olive oil, salt and pepper. Mix until a pureed consistency and pour into a separate bowl.
- Add in cooked quinoa and buckwheat flour and mix together until well-blended.
- Place bowl in refrigerator to chill for about 30 minutes. Note: you don’t have to do this, but when the mixture is colder it is easier to form into patties. If you want to fry them up directly, make them a little smaller.
- Form mixture into patties and fry for 2-4 minutes on each side, until they are crisp.
Yields about 6 medium sized cakes depending on the size you make them.
Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For March it’s all about revamping classics into healthier versions. Enjoy!