Vegan Quinoa Cakes
Elevate your plant-based meals with these crispy and flavorful Vegan Quinoa Cakes, a nutritious and savory dish brimming with wholesome ingredients. Built around protein-packed quinoa and chickpea flour, these hearty patties are blended with grated carrots, green onions, garlic, and parsley for a burst of freshness and a hint of zest from lemon juice. The recipe uses a flaxseed mixture as a vegan binding agent, ensuring the cakes hold together beautifully while frying to perfection in olive oil. Ready in just 40 minutes, these golden bites are perfect as an appetizer, snack, or main dish when served with a zesty dipping sauce or a fresh side salad. Healthy, gluten-free, and irresistibly delicious, these quinoa cakes are a must-try for anyone dipping into the world of vegan cooking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons ground flaxseed
- 6 tablespoons warm water
- 0.5 cup chickpea flour
- 1 medium carrot, grated
- 3 stalks green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 0.25 cup parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
Rinse the quinoa under cold water to remove any bitter taste.
In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool slightly.
In a small bowl, mix the ground flaxseed with 6 tablespoons of warm water. Stir well and let it sit for 5 minutes to thicken.
In a large mixing bowl, combine the cooked quinoa, flaxseed mixture, chickpea flour, grated carrot, green onions, minced garlic, lemon juice, chopped parsley, salt, and black pepper. Mix until all ingredients are well incorporated.
Using your hands, form the mixture into small patties, about 2 inches wide and 1/2 inch thick. You should get around 12 to 14 cakes.
Heat 1.5 tablespoons of olive oil in a large non-stick skillet over medium heat.
Working in batches, cook the quinoa cakes for about 4-5 minutes per side, or until golden brown and crispy. Add more oil to the pan as needed between batches.
Transfer the cooked quinoa cakes to a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce or a fresh salad.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 12.7 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1741 mg | 37% | |
*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.
