On Meatless Mondays, these hearty cakes are gone quick.
what you need:1 cup frozen young spinach leaves ( thawed) 1 Egg 3 tablesp. veggie broth 1/2 onion finely chopped 1 garlic pressed 1 tablesp. olive oil 3 tablesp. whole grain flour ( or gluten free cake flour) salt ,pepper 1/2 teasp. paprika 1/4 teasp. gluten free baking powder 1 tablesp. fresh lemon juice zest of one lemon 1/2 cup feta cheese crumbled 1 cup quinoa 1 tablesp, fresh chopped parsley 4 tablesp. olive oil
cook quinoa in 2 1/4 cups of water and a 3/4 teasp. salt for 20 min and let it expand for 5 min. add the quinoa to a blender and blend till it’s really fine. now add every ingredient, except for the feta cheese and the egg. blend everything well together to you have a nice thick batter, and season with salt and pepper ( taste it, so you know how much you will need). now add the egg and blend just till all is well incorporated. add the batter to a bowl and fold in the feta cheese. heat a pan with the olive oile and bake with the quinoa cakes like pancakes (on middel-high heat), until golden and crisp.
serve with a garlic-herb yogurt sauce
good luck 🙂