Winter Grain & Veggie Cakes

My family loves these Winter Grain & Veggie Cakes. What I like most about them is their versatility. You basically combine grains that work for the season, (but for winter I use quinoa, amaranth, or couscous) with the seasonal veggies and a little bit of fat and salt (i.e. cheese) for glue (and happiness). These make a terrific light dinner or a great lunch coupled with a bowl of soup! I dare you to use your imagination and come up with a combo that will thrill you and your family and friends!!

MAKES:
1 - 2 DOZEN

PREP TIME:
-

TOTAL TIME:
90 MINS



What’s in it:

Veggie Cakes

  • 1 1/2 cups cooked quinoa, amaranth, or even couscous

  • 1/2 cup finely chopped onion

  • 2 garlic cloves finely chopped

  • 5 ounces (140g) chopped baby spinach

  • 1 cup diced pumpkin pieces

  • 2 large eggs, beaten

  • 2 ounces (55g) crumbled feta cheese

  • 1/4 teaspoon grated lemon zest

  • 1/4 cup bread crumbs

  • Coarse salt and freshly ground pepper

  • 1 tablespoon extra-virgin olive oil or ghee

For Dipping Sauce

  • 1/2 cup plain yogurt

  • 2 tablespoons finely chopped scallions (green onions)

  • 2 teaspoons freshly squeezed lemon juice

  • 3 tablespoons finely chopped fresh parsley

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander seeds

 

How to Make it:

Make the sauce by mixing together the yogurt, scallions, lemon juice, 2 teaspoons of parsley, and spices in a small bowl. Add salt and pepper to taste. Cover and refrigerate for at least an hour to allow the flavors to combine. Serve sauce at room temperature.

To make the veggie cakes, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 4 – 5 minutes or until slightly softened, then add the spinach and cook until wilted. Transfer the vegetable mixture to a medium sized bowl and allow to cool slightly.

To the veggies bowl, add the quinoa, feta and the remaining parsley, lemon zest, and 1/4 teaspoon black pepper and mix well. Mix in the bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.

Heat a skillet and add 1 tablespoon of oil or ghee.

Form patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties in skillet in batches until they are browned on the outside, 4 to 5 minutes per side and then flip.

Serve warm with yogurt sauce.

Love this quick and easy recipe?  Let me know in the comments below.


Bea Rue

Freelance Web & Graphic Designer

Recently I began taking inventory of my life, recognizing the shifts I could make to lessen my personal consumption and impact. Since we spend a quarter of our lives working, that was certainly an area demanding attention. So I left retail and begin my career freelancing for small businesses whose higher purpose transcends profit.

I believe in employing my skills and energy to empower others working to create positive change in our world. I support too-swamped entrepreneurs by breathing life into their brands and websites, allowing them to focus on the important work at hand. At the same time, I get to nurture my own entrepreneurial spirit while being creative and building truly meaningful relationships throughout my community.

I strive to inform, delight and inspire by balancing content with design. I consider the details without losing sight of the big picture. I aim to see around corners while staying focused on the moment. I'm self directed but have over a decade of experience successfully working with teams. And while I've surely got bills to pay, I know it's my social responsibility to be selective about where I put my energy.

https://bearue.com
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