There is a direct connection to having a toddler and uptick in the amount of finger foods we eat in our house. Granted, even some foods I wouldn’t consider finger friendly become so but that’s just life with a small child. However, sandwiches, quesadillas, and fritters are all weekly staples.
These quinoa cakes have been around for a bit but I’ve updated it to be a bit easier and really, just better. You can serve them by themselves but they also work on salads or even tucked in a pita. I like to make a big batch and use them as after school snack with these easy yogurt sauce.
Some quick notes. The yogurt sauce is better after it sits for a bit. I highly recommend making this first and letting it rest while you do everything else. As for the quinoa cakes, they can be a bit delicate. I recommend slightly wetting your hand a bit before shaping. This greatly helps the cakes not stick to your hands.
Greens: Swap out spinach for shredded kale or chard, just make sure to remove the stems first and shred the greens.
Grains: If you’re looking to use something other than quinoa, I’ve had solid success with bulgur and millet. The smaller, quick cooking grains are perfect.
Sauce: Doctor the sauce with your favorite add-ins. I love using harissa or more herbs in the yogurt or swirling in romesco.
Quick and delicious quinoa cakes filled with spinach. A perfect hand-held snack, salad topper, or light dinner.
1 cup cooked quinoa
3 large eggs
1/2 cup whole grain bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon olive oil
½ cup grated (veg friendly) Parmesan
½ cup finely shredded spinach
3 tablespoons minced parsley
3 tablespoons minced chives
Oil, for frying
½ cup plain, whole milk yogurt
1 clove garlic, grated
Splash of lemon juice
Salt, to taste
- Combine all the ingredients in a bowl and stir to combine. Let rest for 20 minutes.
- While waiting, make the yogurt sauce. Combine the ingredients in a small bowl and stir to combine. Let sit while frying the fritters.
- When ready to fry, heat a large skillet over medium-low heat. Form the quinoa mixture into small, 2” patties that are about ½” thick. Place in the pan and fry on each side for about 3 to 4 minutes. The fritters should be golden and crisp. Serve with the yogurt and more herbs as desired.
Tips + Tricks: If the mixture has trouble holding together, let it rest for about 20 minutes. Also, don’t be in a hurry to flip these. Let crisp and brown before attempting the flip.
Use up leftover ingredients: quinoa, spinach, herbs
- Serving Size: 3 to 4 cakes
- Calories: 414
- Sugar: 4.5
- Sodium: 650
- Fat: 18.1
- Saturated Fat: 5.1
- Carbohydrates: 46
- Fiber: 4.5
- Protein: 18.4
- Cholesterol: 150
Keywords: quinoa cakes, vegetable cakes