Spinach Quinoa Cakes with Garlicky Yogurt

Quick and delicious quinoa cakes filled with spinach. A perfect hand-held snack, salad topper, or light dinner.

Course lunch

Keyword quinoa cakes, vegetable cakes

Prep Time 10

Cook Time 30

Servings dozen cakes

Calories 414kcal

Author Erin Alderson

Ingredients

Quinoa Patties

1 cup cooked quinoa
3 large eggs
1/2 cup whole grain bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon olive oil
½ cup grated veg friendly Parmesan
½ cup finely shredded spinach
3 tablespoons minced parsley
3 tablespoons minced chives
Oil for frying

Yogurt Sauce

½ cup plain whole milk yogurt
1 clove garlic grated
Splash of lemon juice
Salt to taste

Instructions

Combine all the ingredients in a bowl and stir to combine. Let rest for 20 minutes.
While waiting, make the yogurt sauce. Combine the ingredients in a small bowl and stir to combine. Let sit while frying the fritters.
When ready to fry, heat a large skillet over medium-low heat. Form the quinoa mixture into small, 2” patties that are about ½” thick. Place in the pan and fry on each side for about 3 to 4 minutes. The fritters should be golden and crisp. Serve with the yogurt and more herbs as desired.

Video

https://dashboard.mediavine.com/videos/mkuahec4etggvm0xzgid/edit

Notes

Tips + Tricks: If the mixture has trouble holding together, let it rest for about 20 minutes. Also, don't be in a hurry to flip these. Let crisp and brown before attempting the flip.

Use up leftover ingredients: quinoa, spinach, herbs

Nutrition