Ok, so I thought tater tot casserole would be my new obsession… but I’ve found a new one! Quinoa cakes!! These crispy on the outside, gooey on the inside patties can be devoured for breakfast (think potato patties), lunch,
or and dinner!! I had mine for brunch topped with a sprinkling of Daiya shredded mozzarella and served alongside a simple romaine salad.
These are easy to make and easy to love (:
Veggie Quinoa Cakes
Yields 13-15 cakes
2 cups cooked quinoa
1 small onion, very finely diced
1 cup diced yellow summer squash (about 1/4 of a medium squash)
3/4 cup all purpose flour
1/2 teaspoon red pepper flakes
3/4 teaspoon garlic powder
1 heaping teaspoon sea salt
2 tablespoons unsweetened coconut milk (any non-dairy milk will work)
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
Oil, as needed for frying
In a large bowl combine the quinoa, onion, squash, flour, red pepper flakes, garlic powder, and salt and stir until well combined and thickened. Stir in the milk and lemon juice. Let sit a few minutes to come together, but be ready to get your hands dirty because the batter is very sticky.
Heat a nonstick frying pan over medium heat and add a tablespoon or two of oil. Scoop 2 tablespoons of batter and form it into a patty. Fry 3-4 patties at a time, about 4 minutes on each side, or until golden brown with a nice crisp crust. Remove from the pan and season each patty with sea salt and fresh ground black pepper Enjoy!