I discovered this recipe on the Canadian Living site and I loved them. Super easy to make and quite light. I made some adjustments to account for my diet so if you want the original recipe (for example for the yogurt sauce I used mayonnaise, and substituted corn flour for wheat flour).
Here goes:
Ingredients
- 1-1/2 cups (375 mL) quinoa
- 1-1/2 cups (375 mL) vegetable broth
- 1/2 cup (125 mL) olive oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 3 cups (750 mL) trimmed fresh spinach
- 3 eggs
- 1/4 cup (60 mL) grated parmesan cheese (I did not add the cheese)
- 4 tbsp corn flour (substituted for flour)
- 1/2 cup corn meal
- 1-1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) grated lemon rind (I used the rind of a whole lemon and it was fantastic)
- 1 tbsp (15 mL) toasted sesame seeds or pine nuts or slicedalmonds
- Lemon Yogurt Sauce:
- 1-1/2 cups (375 mL) Balkan-style plain yogurt (I used 3 heaping tablespoons of mayonnaise)
- 1/3 cup (75 mL) thinly sliced green onions
- 3 tbsp finely minced dill
- 1 tbsp (15 mL) lemon juice (juice of 1 whole lemon)
- 1 pinch salt
- 1 pinch pepper
Preparation
Rinse quinoa under cold water and drain. In saucepan, bring quinoa, broth and 1-1/2 cups (375 mL) water to boil. Reduce heat; simmer, covered, for 15 minutes. Drain in fine sieve; let cool.Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.
In large bowl, whisk together eggs, (Parmesan cheese), flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper–lined tray. Lightly sprinkle with corn meal on each side. Refrigerate for 1 hour.
In large bowl, whisk together eggs, (Parmesan cheese), flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper–lined tray. Lightly sprinkle with corn meal on each side. Refrigerate for 1 hour.
In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden, about 8 minutes. Keep warm on baking sheet in 200°F (100°C) oven. Repeat with remaining oil and cakes. Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.
Lemon Yogurt or Mayo Dill Sauce: Stir together yogurt (or mayo), onions, lemon juice, salt and pepper. Set aside in refrigerator.
I served this with a nice green salad and voila! Delicious.
Condofire 