Crispy Quinoa Cakes

By tammy1365

Ingredients

• 1 1/2cups1 1/2 cups cooked quinoa
• 2tablespoons2 tablespoons ground flax + 6 tablespoons water
• 1cup1 cup destemmed and finely chopped kale
• 1/2cup1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary)
• 1/2cup1/2 cup finely grated sweet potato
• 1/4cup1/4 cup finely chopped oil-packed sun-dried tomatoes
• 1/4cup1/4 cup sunflower seeds
• 1/4cup1/4 cup fresh basil leaves, finely chopped
• 2tablespoons2 tablespoons finely diced onion
• 1clove1 clove garlic, minced
• 1tablespoon1 tablespoon runny tahini paste
• 1 1/2teaspoons1 1/2 teaspoons dried oregano
• 1 1/2teaspoons1 1/2 teaspoons red or white wine vinegar
• 1/2teaspoon1/2 teaspoon fine grain sea salt, or to taste
• 3tablespoons3 tablespoons gluten-free all-purpose flour (I used King Arthur) or regular all-purpose flour
• red pepper flakes, to taste

Details

Servings 12
Preparation time 25mins
Cooking time 50mins
Adapted from google.com

Preparation

Step 1

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
Cool for 5 minutes on the sheet and then enjoy!
Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.