Soy-Free Quinoa Cakes
Delight your taste buds with these flavorful Soy-Free Quinoa Cakes, a protein-rich and allergy-friendly twist on classic patties! Packed with nutrient-dense ingredients like fluffy quinoa, grated carrots and zucchini, and seasoned with garlic powder and green onions, these cakes are both hearty and wholesome. A blend of cornmeal and chickpea flour brings an irresistible crispiness to the golden exterior, while remaining completely free of soy. Quick to prepare in just under an hour, they’re perfect as a crowd-pleasing appetizer, a vegetarian main course, or even a healthy snack. Serve these savory quinoa cakes warm with your favorite dipping sauce or alongside a fresh salad for a satisfying meal the whole family will love!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 medium, grated Carrot
- 1 medium, grated Zucchini
- 2 stalks, chopped Green onions
- 2 large Eggs
- 0.5 cup Cornmeal
- 0.5 cup Chickpea flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 3 tablespoons Olive oil
Instructions
Rinse the quinoa under cold water until the water runs clear. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and allow it to cool slightly.
In a large mixing bowl, combine the cooked quinoa, grated carrot, grated zucchini, and chopped green onions.
In a separate bowl, beat the eggs, then add them to the quinoa mixture.
Add the cornmeal and chickpea flour to the mixture along with salt, black pepper, and garlic powder. Stir until all ingredients are well combined.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Using your hands, form the quinoa mixture into small patties, about 2-3 inches in diameter.
Place the patties into the skillet, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side or until golden brown and crispy.
Transfer to a plate lined with paper towels to drain any excess oil. Repeat with remaining mixture, adding more oil to the skillet as needed.
Serve the quinoa cakes warm, either alone or with your choice of dipping sauce or salad.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5218 mg | 227% | |
| Total Carbohydrate | 227.3 g | 83% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 21.0 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 204 mg | 16% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1516 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
