Strangely addictive and completely guilt-free, these cakes are an excellent mid-day snack or sandwich filler. They can be made larger to accommodate your yen for a good burger-shaped patty and served accordingly!
Quinoa Cakes with Avocado Cream
Cakes based on a recipe from Super Natural Cooking by Heidi Swanson, published 2011 by Ten Speed Press
Makes about 1-1/2 dozen cakes, 1-3/4 cups cream
For the cakes:
- 2 cups cooked quinoa*
- 2 eggs, lightly beaten
- 1 cup kale leaves (about 5-6 large leaves, trimmed of stems) finely chopped
- 2 teaspoons dill
- 1 teaspoon sea salt
- Several grinds of black pepper
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons baking powder
- ¾ cup whole wheat panko or gluten free breadcrumbs
- 1/3 cup crumbled feta
- Water or more breadcrumbs as needed
For the avocado cream:
- 1 cup whole fat yogurt
- 1 ripe avocado
- 2-3 tablespoons good quality extra-virgin olive oil
- 2 teaspoons fresh lemon juice or more if desired
- Salt and pepper to taste
Preheat your oven to 375 F. Combine the quinoa, eggs and kale in a large bowl. In a separate bowl, whisk together the dill, salt, pepper, cumin, powder and panko or bread crumbs until well combined. Add this dry mixture to the quinoa mixture, taking care not to overmix. Gently fold in the feta.
Scoop 2 tablespoons of the mixture and roll it into a ball. Press it gently down to form a patty. If the dough isn’t moist enough to do this easily, add a bit of water until it is pliable. You can also add a bit more panko or bread crumbs if it is too moist to handle.
Arrange the patties on a sheet pan lined with parchment or a silicone baking mat. Spray or brush lightly with canola or safflower oil, or another high-heat cooking oil. Bake for 12-15 minutes or until golden brown.
While the patties are baking, combine the avocado, yogurt, oil, juice and seasonings in a food processor until well blended.
Serve the cream on top of the patties or as a spread for a quinoa cake sandwich, wrap or pita pocket.
To prepare quinoa:
- 1 cup white, red, black or multicolored quinoa
- 2 cups water
- Pinch of salt
Rinse the quinoa very well in a sieve under cold running water. In a medium saucepan over medium-high heat, dry-toast the quinoa for 2-3 minutes, stirring frequently. Add the water and salt and bring to a boil. Turn heat down to low, cover and cook for 10-12 minutes or until all the liquid has evaporated.
Note: If you are vegan and/or dairy free, I’ve successfully substituted Daiya Soy Cheese for the feta and EnerG Egg Replacer for the eggs. For the latter, follow the directions on the box for the correct amount to substitute for 2 eggs. Manishewitz makes a great whole wheat matzoth meal that substitutes nicely for the panko if you’re keeping Kosher for Passover.
