Quinoa Vegetable Cakes From Farm Girl Beverly Hills
I love a good meatless meal. Like I’ve shared before, I try to cook a vegetarian meal for my family once a week, at least. Protein is undoubtedly crucial for a healthy body but don’t always think protein comes just from meat. There are plenty of plant-based proteins that are just as beneficial like quinoa, for example.
Dana Slatkin, of Farm Girl Beverly Hills, has a recipe that is meatless, packed with protein, and seriously delicious. I’m a fan of everything she passes my way—but these Quinoa Vegetable Cakes are perfect for feeding your little ones especially.
Make a batch of these for a family meal or make ahead to save for later. Once cooled, these quinoa cakes will keep for up to 2 months in the freezer. If you’re strapped on time or out of culinary inspiration, it’s the perfect hack. Pop in the oven and go.
Quinoa Vegetable Cakes
- 1 tbsp. oil (avocado, coconut, sea algae oil, or safflower), plus additional for frying
- ½ cup chopped onion (from about ½ medium onion)
- 1 cup roughly chopped vegetables (zucchini, carrot, butternut squash, Brussels sprouts, sweet potato, cauliflower, or any combo
- Kosher salt and freshly ground black pepper
- 3 cups cooked quinoa (use 1 part quinoa to 1 ¼ parts water), divided
- ¼ cup chopped chives or parsley (optional)
- ½ tsp. kosher salt or 1 tsp. Bragg Liquid Aminos
- 2 eggs
- In a cast-iron pan over a medium flame, heat the oil and sauté the vegetables until very soft, seasoning with salt and pepper.
- Transfer the vegetables to a food processor. Add 2 cups of the cooked quinoa (I used a rice cooker) the herbs, the salt or Bragg, and eggs. Pulse to combine.
- Place the quinoa mixture in a bowl and add the remaining quinoa. Mix together well. Using a ¼ cup, scoop the quinoa mixture and form patties about ¼-inch thick and 4 inches wide, pressing together tightly in your palms.
- Heat a thin slick of oil in the pan until hot. Carefully place the patties into the hot oil. Press them down with a spatula to flatten them out evenly, and then cook undisturbed for about 2-3 minutes (the patties will firm as they cook). When the edges are crisp and brown, flip the patties over and continue cooking the other sides until golden.
- Remove each patty, as it is ready and drain on paper towels. Serve warm or store in freezer.
And, for all you Californians: Dana has an AH-mazing healthy hack on In-N-Out’s famous Animal sauce. Pair this with the vegetable patties and it’s literal heaven! If you’ve never tried this famous fast-food chain’s signature sauce—you’ve got to make this at home!
- 2/3 cup Vegenaise (or your favorite mayo alternative)
- ¼ cup organic, naturally sweetened ketchup
- 1 tsp. prepared horseradish (optional)
- 1 tsp. Dijon mustard
- 2 tablespoons minced dill pickles
- 1 tsp. minced onion
- Sea salt and white pepper, to taste
- Measure all the ingredients into a small bowl and mix well to combine
- Adjust the seasoning to your liking. The sauce will keep in the refrigerator for up to 1 week.
For more delicious recipes, check out Dana’s site here.