© 2015 This House By Sandy Brown

Crispy Quinoa Cakes

February 23, 2015

I am always looking for  ways to keep my family healthy and happy! A feat that seems impossible most days considering the only thing my kids will eat consistantly is fried potatoes! I mean who can blame them the crunch of a hashbrown really satisfies the senses doesn't it?

I would consider myself to be a scientist a mad scientist mixing up potions to see what will happen, generally I am met with turned up noses and faces of disgust but this time I nailed it!

I recently purchased a bag of black quinoa from the local organic market, it has an amazing nutty taste and crunchy consistency, you can imagine my first attempt at selling it to my kids did not go well!  

"Whats this black stuff?  Why does it feel weird in my mouth?"

More of it ended on the floor than in their mouths!

So it got me thinking and the idea to make this amazing grain into something my kids would eat was an easy choice... with ketchup of course!

 

Quinoa is an ancient grain from South America, it is the only plant source of complete protein known to man!  Cool!  It is high in essential minerals and amino acids and contains the highest levels of protein in a grain and for these reasons it is internationally regarded as a superfood.  

 

This recipe reminded me of falafels (with my middle eastern spin on seasoning) and would make for an excellent veggie burger!

I hope you enjoy this delicious recipe as much as my family did!

Stay young, Stay healthy, Stay Happy and Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Crispry Quinoa Cakes.

2 cups cooked black quinoa (regular quinoa may be substituted but won't be as crispy)

3 eggs wisked

2 sprigs of mint, finely chopped

Handful of fresh parsley, finely chopped

Kale or bean sprouts (1/2 clam)

1/4 cup of bread crumbs

1/3 cup parmasean cheese grated

Garlic powder to taste

Herbamare to taste

Zatar sprice to taste

 

Or you can make your own personal blend of your families favourite spices.

 

Optional:

1 carrot shredded

1 zucchini shredded.

 

Combine all ingredients in a bowl, stir until mixed thoroughly.  Heat cast iron pan on medium heat then reduce heat to medium low, add 1 tblsp of oil (coconut or grapeseed) and a little ghee or butter.  Take mixture into hands and make balls then flatten to size of palm place into the pan.  Pan fry for 2-3 mins each side.  Add oil and ghee when needed.

Serve with sliced tomatoe and avocado and chimicurri.

 

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