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.
Ingredients
- 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
Directions
- 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!
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EcoSalon is the web's leading conscious culture and fashion publication for women. Featuring style, design, life and culture, the arts, food, sex and relationships, EcoSalon is the first and finest general interest website for the modern green woman.View all posts by ecosalon →
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