These crispy quinoa cakes go very well with a salad as your main course, as a side dish, or instead of carb heavy potato latkes for Hanukah.
Even though these cakes don't have a lot of ingredients in them, they are flavourful and delicious. Don't tell your kids they're made with quinoa and they will love them too! (What's a secret when it's for their health?) Dip the cakes in anything you want, from creamy Caesar dressing to ketchup, or sour cream or apple sauce. After they are cooked they keep in the fridge for a week, or, freeze for a month and reheat in the oven.
Bonus: Quinoa is a nutrient-rich grain with 2 g of fibre and 7 g of protein in 1/4 cup.
* to cook quinoa bring 2 cups of water or chicken broth to a boil. Add 1 cup uncooked quinoa bring to a boil then reduce heat and simmer, covered for 12 minutes. Fluff with a fork.
Mix cooked quinoa with eggs, salt and bread crumbs. Allow to sit for 5 minutes.
Form quinoa into 10-12 small size patties.
Heat 1 tablespoon in medium size pan and heat over medium-high heat.
Add half the quinoa cakes to pan and cook 7-10 minutes or until bottoms are lightly brown. Turn gently with a spatula and cook the other side for same amount of time.
Makes 10-12 quinoa cakes.
Adapted from epicurious.com