Preview
Crispy Broccoli Quinoa Cakes
5 min
Prep Time20 min
Cook Time25 min
Total TimeA great way to use up any leftover quinoa, these crispy broccoli quinoa cakes make the perfect wholesome snacks, appetizers or a light lunch. Feel free to substitute broccoli with any grated vegetables you have on hand instead!
Ingredients (6-8 servings)
MetricImperial
Broccoli quinoa cakes
100g cooked quinoa
80g head of broccoli
80g wholewheat bread crumbs
60g mozzarella cheese
2 eggs
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil (for cooking)
Avocado dip
1 avocado
1 handful of fresh cilantro
1/2 roma tomato
1/2 lime, juiced
1/4 tsp onion powder
-Salt, to taste
-Pepper, to taste
Make avocado dip
- Place all ingredients in a food processor and process until smooth, pausing to scrap down the sides if necessary.
- Season to taste with salt and pepper and set aside.
Make broccoli quinoa cakes
- Grate broccoli using a box grater. Use the head only. Reserve the rest of it for other recipes such as stir-frys.
- Add grated broccoli, quinoa, bread crumbs, cheese, eggs, onion powder, garlic powder, salt and pepper to a large mixing bowl. Mix until combined.
- Take a large spoonful of mixture and form into a patty using your hands. Repeat until all mixture is used.
- Heat up olive oil in a nonstick skillet over medium-low heat. Cook quinoa cakes for 5-8 minutes each side or until golden brown. Remove from heat and keep warm while you cook the rest of the quinoa cakes.
- Serve immediately with avocado dip. Enjoy!
Notes
- Feel free to substitute broccoli with any other vegetable that is not too watery. Just make sure to grate it into tiny pieces before using.
- You may substitute mozzarella cheese with any grated cheese.
- You may substitute wholewheat bread crumbs with gluten-free bread crumbs, panko crumbs, almond flour or oat flour.
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