Crispy Quinoa Cakes
Quinoa is rich in protein and is also gluten-free; the tiny seeds contain all 8 of the essential amino acids. It is a brilliant and healthy protein source, I like to add cooked quinoa into salads to make them more filling. But, I found really struggled to find a way for my kids to enjoy quinoa too. These crispy little fritter-cakes are the perfect kid friendly quinoa recipe. I’ve given them a Mimi’s Bowl twist by adding in vegetables too, so that each bite is filling and nutritious.
Quantities ~
You can prep these ahead and then cook as you need them, I don’t reheat them. They are also not suitable for freezing, so I’ve given you quantities below to make either x6 or x12 cakes. Each of my children would eat x2.
use cooked quinoa ~
This recipe uses cooked quinoa, which you can now buy in packets: I love these ones made by Merchant Gourmet. You’ll notice the one I linked, and used for this recipe, has a combination of white and red quinoa. I find these packets incredibly useful to have on standby in my fridge. But if you are cooking your own quinoa you’ll need 125g of cooked quinoa to make the below recipe. Make sure to follow the packet instructions carefully: most brands need the uncooked quinoa to be rinsed in running water, or soaked, before cooking. When cooked the grains increase in size, they then become fluffy and translucent.
Ingredients for x6 cakes ~
62g cooked quinoa
1/2 small onion, peeled and finely chopped
1 medium carrot, peeled and grated
1/4 medium leek, finely chopped
1/2 tblsp parsley, finely chopped
50g soft breadcrumbs
1-2 medium sized organic eggs
1 tablespoons Parmesan, finely grated
1/2 level tablespoon of plain flour
pinch of sea salt and black pepper
1 tablespoon oil, for cooking
Ingredients for x12 cakes ~
125g cooked quinoa
1 small onion, peeled and finely chopped
2 medium carrots, peeled and grated
1/2 medium leek, finely chopped
1 tblsp parsley, finely chopped
100g soft breadcrumbs
3 medium sized organic eggs
2 tablespoons Parmesan, finely grated
1 level tablespoon of plain flour
pinch of sea salt and black pepper
2 tablespoons oil, for cooking
To make the cakes ~
To a bowl add: the cooked quinoa, onion, carrot, leek, parsley, breadcrumbs and combine. Beat the eggs and add to the mix, finish with grated Parmesan, flour and season with a pinch of salt and black pepper. Combine and then firmly shape the mix into cakes (x6 or x12). Place on a lined tray and cover, then place in the fridge to firm up for 30 mins. Or to cook later in the day.
To cook the cakes ~
Preheat the oven to 180C. In a pan add oil and the cakes: crisp for 2 mins a side and then place on a baking tray. Repeat until all the cakes are golden brown. Place in a hot oven for 15-20 minutes until piping hot all the way through. Remove from the oven and drain on kitchen paper, to remove any excess oil. Serve warm with a quick yogurt dip (I’ve added my version below)
Yogurt dip ~
240g natural yogurt
1/2 cucumber, peeled, grated and drained over a sieve (discard the excess liquid)
1 tomato, finely diced
2 small lettuce leaves finely shredded
juice of 1/2 lemon
black pepper
pinch of sugar, this is optional but really round out the flavour
In a bowl combine all of the above, prep 30 mins before eating it doesn’t keep brilliantly you want the veg to be vibrant and crunchy!