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There is a direct connection to having a toddler and uptick in the amount of finger foods we eat in our house. Granted, even some foods I wouldn't consider finger friendly become so but that's just life with a small child. However, sandwiches, quesadillas, and fritters are all weekly staples.
These quinoa cakes have been around for a bit but I've updated it to be a bit easier and really, just better. You can serve them by themselves but they also work on salads or even tucked in a pita. I like to make a big batch and use them as after school snack with these easy yogurt sauce.
Some quick notes. The yogurt sauce is better after it sits for a bit. I highly recommend making this first and letting it rest while you do everything else. As for the quinoa cakes, they can be a bit delicate. I recommend slightly wetting your hand a bit before shaping. This greatly helps the cakes not stick to your hands.
Quinoa Cakes
variations
Greens: Swap out spinach for shredded kale or chard, just make sure to remove the stems first and shred the greens.
Grains: If you're looking to use something other than quinoa, I've had solid success with bulgur and millet. The smaller, quick cooking grains are perfect.
Sauce: Doctor the sauce with your favorite add-ins. I love using harissa or more herbs in the yogurt or swirling in romesco.
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)
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.
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 Serving: 3to 4 cakes | Calories: 414kcal | Carbohydrates: 46g | Protein: 18.4g | Fat: 18.1g | Saturated Fat: 5.1g | Cholesterol: 150mg | Sodium: 650mg | Fiber: 4.5g | Sugar: 4.5g
Prep Time: 10 minutes minutes
Cook Time :30 minutes minutes
I have lately been loving quinoa SO much! This looks like an amazing recipe, which is also very healthy!! Love your blog! Subscribed right away 😀 and pinning this recipe to be made on weekend.
These are delicious and the crispy is amazing!!
Great recipe. Thank you!!!
Love this recipe! Do you think they would freeze well?
I think the quinoa cakes would!
Made this with my husband and son and we all LOVED it!!! They came out so tasty! Thanks for the great recipe!
Please suggest some substitute for eggs in this recipe.