Kale and Hazelnut Quinoa Cakes
I have a minor obsession with quinoa, as is evidenced by the fact that I keep it on hand at all times and I even make cake with it. It’s delicious I swear.
Last week I was trying to come up with a falafel alternative, and a mixture of quinoa and white beans seemed like the way to go. Here’s the final result, one packed with protein and easy to make ahead of time and fry up right before eating. I also found that the bean and kale mixture is also excellent as a spread or dip. Enjoy!
- 1/2 cup uncooked quinoa
- 1 cup finely chopped kale
- 1/2 Cannellini or Great Northern beans
- 1/2 cup roasted hazelnuts
- 3 cloves of pressed garlic
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 tablespoons buckwheat flour
- Oil for frying
- Combine 1 cup water, a dash of salt and quinoa in a saucepan and bring to a boil. Reduce to a simmer and cover. Cook until water has boiled off, about 15 minutes.
- In a food processor, combine kale, beans, hazelnuts, garlic, olive oil, salt and pepper. Mix until a pureed consistency and pour into a separate bowl.
- Add in cooked quinoa and buckwheat flour and mix together until well-blended.
- Place bowl in refrigerator to chill for about 30 minutes. Note: you don’t have to do this, but when the mixture is colder it is easier to form into patties. If you want to fry them up directly, make them a little smaller.
- Form mixture into patties and fry for 2-4 minutes on each side, until they are crisp.
Yields about 6 medium sized cakes depending on the size you make them.
Originally posted here.