These delicate cakes may crumble a bit while being formed but will firm up during frying. Alongside a leafy green salad, serve two cakes for lighter appetites or three for hungrier folks.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2010
- 1 1/2 cup quinoa
- 1 1/2 cup vegetable broth
- 1/2 cup olive oil
- 1/2 onion chopped
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups trimmed fresh spinach
- 3 eggs
- 1/4 cup grated parmesan cheese
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon grated lemon rind
- 1 tablespoon toasted sesame seeds
- 1 tablespoon toasted pine nut
- 1 tablespoon toasted sliced almonds
Lemon Yogurt Sauce :
- 1 1/2 cup Balkan-style plain yogurt
- 1/3 cup thinly sliced green onions
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 pinch pepper
MethodIn fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1-1/2 cups (375 mL) water to boil. Reduce heat; simmer, covered, for 15 minutes. Drain in fine sieve; let cool completely in sieve.
Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.
Lemon Yogurt Sauce: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
In large bowl, whisk together eggs, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper–lined tray. Refrigerate for 1 hour.
In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden, about 8 minutes. Keep warm on baking sheet in 200°F (100°C) oven. Repeat with remaining oil and cakes. Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.
Nutritional facts Per serving: about
- Sodium 366 mg
- Protein 11 g
- Calories 353.0
- Total fat 22 g
- Potassium 454 mg
- Cholesterol 81 mg
- Saturated fat 5 g
- Total carbohydrate 30 g
- Iron 29.0
- Folate 24.0
- Calcium 17.0
- Vitamin A 17.0
- Vitamin C 7.0