Sun-dried Tomato and Feta Quinoa Cakes
Try this Sun-dried Tomato and Feta Quinoa Cakes recipe, or contribute your own.
Try this Sun-dried Tomato and Feta Quinoa Cakes recipe, or contribute your own.
- 2 eggs
- 1/2 cup parsley minced
- cooking spray (i use misto)
- 1 tsp ground black pepper
- 1 cup dry or 3 cups cooked quinoa
- 2 cups water (for cooking quinoa)
- 1/4 cup egg whites
- 1/2 cup sun-dried tomatoes packed in oil or water (drained)
- 1/3 cup feta cheese crumbled
- 3 tbsp cornmeal or almond flour
- 1/4 cup basil minced
- 1/4 tsp salt + a pinch
- Carbohydrate 32.8470350166062 g
- Cholesterol 54.3000000376181 mg
- Fat 13.9807550099197 g
- Fiber 5.17830004158233 g
- Protein 26.9396500104647 g
- Saturated Fat 8.95797300642467 g
- Serving Size 1 1 recipe (394g)
- Sodium 1500.96100096577 mg
- Sugar 27.6687349750238 g
- Trans Fat 1.06167100072761 g
- Calories 346 calories
Step-by-step
- In a small pot, add quinoa, water and a pinch of salt. Cover, bring to a boil on high, reduce heat to low and cook for 10 mins. Remove from heat and let stand covered for 5 minutes. Fluff with fork and set aside.
- In a large mixing bowl, combine eggs with egg whites and whisk for 30 seconds. Add quinoa, sun-dried tomatoes*, feta cheese, cornmeal, parsley, basil, black pepper, 1/4 tsp salt and stir to combine.
- Preheat large skillet on medium heat and spray with cooking spray. Scoop the mixture with a measuring 1/4 cup and press gently to pack. This step will make it easier to form the cakes. Place on a skillet, press slightly with spatula and cook for 5 - 6 minutes or until golden brown. Flip carefully and cook for another 5 minutes. Repeat this step with remaining mixture.
- Serve hot.
Forming these patties without properly cooling the cooked grain first causes the binding eggs to prematurely coagulate in the mixing bowl. Letting the quinoa reach room temperature prevents uneven cooking when patties hit the hot skillet. Packing the mixture firmly into a quarter-cup measure creates the necessary density for successful flipping without crumbling.
Batch cooking provides substantial savings when utilizing pantry staples efficiently. Store shaped raw patties on parchment paper in an airtight container for up to three months in the freezer. Reheat frozen patties directly in a 400 degree Fahrenheit oven for 12 minutes, or crisp them on a medium skillet for 6 minutes per side without thawing.
Almond flour functions effectively as a direct 1:1 replacement for cornmeal if dietary needs require grain-free binders, though the final crust will yield a softer bite due to differing starch contents. Dried herbs substitute for fresh counterparts at a standard 1:3 ratio, requiring one tablespoon of fresh parsley to be swapped for one teaspoon of dried flakes.
