I ate my first quinoa cake at Food, almost 3 years ago.  I would go in to my neighborhood restaurant, order one for breakfast, topped with a fried egg and a side of field greens.  It was something that I craved and could not get enough of.


I tirelessly tried to recreate this dish at home.  I tried baking them, frying them, sauteing them, but it just wasn’t quite right.  I added vegetables, omitted vegetables, still no luck.  I hate to admit this, but I kind of gave up.  Until I read my friend Esi’s blog post and I realized that she was adding raw ingredients.  I was sauteing mine, producing a very wet mixture.  I started to play with her recipe and I have come up with something I proudly make at least once a week!  Thanks, Esi, for reminding me how much I love this grain and how much I love these cakes.

Passover starts today.  Which means no Chametz.  Chametz(wheat, barley, spelt, rye, and oats)refers to any leavened products that cannot be consumed during the eight days of this holiday.  I am not super strict when it comes to eliminating everything from the pantry.  Plus, I have three growing boys – and I don’t want to torture them. I do get rid of the bread, the cereals, and some grains. Quinoa is acceptable, the chickpea flour is questionable. but I am using it anyway!

Quinoa Cakes
adapted from here
yield: 10-12 small patties

1 cup spinach, washed patted dry and roughly chopped
3 cloves garlic, minced
1 cup cooked quinoa
3 tablespoons whole ricotta
1 carrot, finely shredded
1 green onion, thinly sliced
1/4 tsp. cumin
1/8 tsp. coriander
1/8 tsp. smoked paprika
pinch(or two) of sea salt
5 grindings fresh pepper
3 tablespoon garbanzo bean flour
1 egg, beaten
Coconut oil for frying

• in a large bowl mix together the spinach, garlic, quinoa, ricotta, carrot, green onion, spices, sea salt, and pepper. add the garbanzo bean flour, and egg and mix well to combine.
• form the quinoa mixture into 2″ patties about 1/2 inch thick. place on wax paper and put in the fridge for at least 30 minutes.
• when ready to cook,  heat 1-2 tablespoons of coconut oil in a non-stick skillet.
• saute cakes until well browned on one side, 2-3 minutes. flip and cook on the other side, then set on paper towels to drain.
• these are best eaten immediately.