Crispy Broccoli Quinoa Cakes

DESCRIPTION

A 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

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

INSTRUCTIONS

Make avocado dip

1. Place all ingredients in a food processor and process until smooth, pausing to scrap down the sides if necessary.
2. Season to taste with salt and pepper and set aside.

Make broccoli quinoa cakes

3. Grate broccoli using a box grater. Use the head only. Reserve the rest of it for other recipes such as stir-frys.
4. Add grated broccoli, quinoa, bread crumbs, cheese, eggs, onion powder, garlic powder, salt and pepper to a large mixing bowl. Mix until combined.
5. Take a large spoonful of mixture and form into a patty using your hands. Repeat until all mixture is used.
6. 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.
7. 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.

© Chloe Ting Recipes – https://chloeting.com/recipes/crispy-broccoli-quinoa-cakes