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.
Spinach Quinoa Cakes with Garlicky Yogurt
Quick and delicious quinoa cakes filled with spinach. A perfect hand-held snack, salad topper, or light dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 dozen cakes 1x
- Category: lunch
- Method: stove-top
Ingredients
Quinoa Patties
1 cup cooked quinoa
3 large eggs
½ cup whole grain bread crumbs
½ teaspoon salt
½ 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.
Notes
Nutrition
- Serving Size: 3 to 4 cakes
- Calories: 414
- Sugar: 4.5
- Sodium: 650
- Fat: 18.1
- Saturated Fat: 5.1
- Carbohydrates: 46
- Fiber: 4.5
- Protein: 18.4
- Cholesterol: 150
Keywords: quinoa cakes, vegetable cakes
sheenam | thetwincookingproject.net says
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.
Carolyn Kropp says
These are delicious and the crispy is amazing!!
★★★★★
Dean Johnson says
Great recipe. Thank you!!!
★★★★★
Gillian Lambert says
Love this recipe! Do you think they would freeze well?
★★★★★
Erin Alderson says
I think the quinoa cakes would!
Lauren says
Made this with my husband and son and we all LOVED it!!! They came out so tasty! Thanks for the great recipe!
★★★★★
Debo says
Please suggest some substitute for eggs in this recipe.