Crispy savoury bites made up of a ton of delicious ingredients like sweet potato, kale, sun dried tomatoes, and quinoa? Sign me up! They’re vegan, gluten free, nut free… and seriously delicious.
I love adding these to salads, bowls, sandwiches… and honestly just on their own straight from the fridge with a dollop of hummus on top. This recipe is very simple, but it does take some time to prep everything. Just put on a podcast, get chopping, and it will go by in no time. Once you have everything ready, it’s so easy to mix everything together, make the balls, and bake them in the oven. The recipe makes about 12, and you’ll have a hard time stopping yourself from snacking on them! I doubled the recipe, and I’m so glad I did. If you’re going to spend the time chopping up all of the veggies, you may as well go all in!
This recipe is my Oh She Glows and can be found below, or on their website here.
My notes are italicized.
1 1/2 cups cooked quinoa ( about 3/4 cup of uncooked quinoa)
2 tablespoons ground flax + 6 tablespoons water
1 cup destemmed and finely chopped kale
1/2 cup rolled oats, ground into a flour (just do this in a food processor! I use Bob’s Red Mill GF Oats)
1/2 cup finely grated sweet potato
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/4 cup sunflower seeds
1/4 cup fresh basil leaves, finely chopped
2 tablespoons finely diced onion
1 clove garlic, minced
1 tablespoon runny tahini paste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons red or white wine vinegar (I left this out, still tasted great!)
1/2 teaspoon fine grain sea salt, or to taste
3 tablespoons gluten-free all-purpose flour (I used Bob’s Red Mill) or regular all-purpose flour
red pepper flakes, to taste
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
Cool for 5 minutes on the sheet and then enjoy!
Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through. (They also tastes great straight from the fridge!)