Spinach, Feta and Quinoa Cakes - Wheat Free
A TOP SELLER
These delicious little prizes were a top seller at my former meal delivery business. They are a great vegetarian alternative to a crab cake. In this version, I swapped out the panko with almond flour. The results – fantastic!
These cakes come together in a flash. It’s a great way to use up leftover quinoa. Start by sweating onions and garlic in olive oil, over medium heat.
Yield: 4
Spinach, Feta & Quinoa Cakes - Wheat Free
These tasty little numbers were a top seller at my meal delivery business. I changed up the recipe a bit to make them wheat-free.
Prep time: 15 MCook time: 15 MTotal time: 30 M
Ingredients:
- 2 tablespoon extra-virgin olive oil, divided
- 1/2 cup finely chopped onion
- 2 garlic cloves, finely chopped
- 5 ounces chopped baby spinach
- 2 large eggs, beaten
- 1 1/4 cups cooked quinoa
- 2 ounces crumbled feta cheese
- 1 T fresh dill
- 1/4 teaspoon grated lemon zest
- 1/4 tsp black pepper
- 1/2 cup almond flour
Instructions:
- Heat 1 T olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 4 minutes. Add the spinach and cook, stirring often, until wilted, about 3 minutes. Transfer the mixture to a medium-size bowl and let cool.
- Add the eggs, quinoa, feta, dill, lemon zest, and 1/4 tsp black pepper and mix well. Mix in the almond flour and let the mixture sit for a few minutes to allow the almond flour to absorb some of the moisture.
- Wipe out a large skillet, and add 1 TBS oil. Heat for a few minutes.
- Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties in skillet, in batches if necessary. Cook the patties until they’re browned on the outside, 4 to 5 minutes per side, and then flip.
Calories
306.57Fat (grams)
20.45Sat. Fat (grams)
4.53Carbs (grams)
20.87Fiber (grams)
4.63Net carbs
16.23Sugar (grams)
3.28Protein (grams)
12.18Sodium (milligrams)
199.03Cholesterol (grams)
105.61