I can’t get enough of these Broccoli Quinoa Cakes! They’re the perfect balance of health and taste, bringing out the best of both worlds. I often whip these up for a quick weeknight dinner or when I crave something wholesome and flavorful. Plus, they’re vegetarian-friendly, which makes them even more amazing.
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**Ingredients**
* 🌱 1/2 cup uncooked quinoa (You can also use 1 1/2 cups cooked quinoa if you have some on hand)
* 🥦 4–5 cups fresh broccoli florets (roughly 8 ounces)
* 🟢 1 scallion, finely chopped
* 🌿 1/4 cup fresh herbs – you can pick from basil, dill, Italian parsley, or cilantro. Just use your favorite!
* 🥚 1 egg
* 🧂 1 teaspoon salt
* 🌶️ 1/4 teaspoon pepper
* 🔪 1 garlic clove, minced finely (Alternatively, you can use 1/2 teaspoon granulated garlic)
* 🥖 1/4 cup almond flour (If you prefer, you can use bread crumbs). Adjust as per need.
* 🧀 1/2 cup grated cheese – cheddar, jack, mozzarella, or even vegan cheese works well
* 🍳 2–3 tablespoons oil for frying
**Instructions**
1. 🍚 **Quinoa Time:** Firstly, rinse the quinoa using a fine-mesh strainer. Drain well. Combine the quinoa with 1 cup of water in a small pot and let it come to a boil. Once boiling, cover and simmer on low for about 10-12 minutes until the quinoa is soft and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
2. 🥦 **Broccoli Time:** While the quinoa is doing its thing, steam the broccoli. Ensure they’re tender but not mushy. Drain and let them cool a bit. It’s crucial to pat them dry so our cakes hold up nicely.
3. 🔄 **Mix & Pulse:** Take out your trusty food processor and add in the broccoli, scallions, herbs, cooked quinoa, egg, seasonings, garlic, and cheese. Pulse until you get a finely ground texture. Then, blend in the almond flour. The goal is to get a slightly sticky mixture that’s easy to shape into patties. If it’s too wet, simply add more almond flour until you get the right consistency.
4. 🔥 **Fry Time:** Heat the oil in a skillet over medium heat. Once hot, gently place the patties in the skillet. Reduce the heat to medium-low and let the patties fry without fussing over them too much. Once they develop a lovely golden crust, they’ll release easily – that’s your cue to flip them. This takes around 5 minutes. Pan-sear the other side, ensuring the center puffs a bit, which indicates the egg is cooked. If they’re browning too quickly, you can always finish cooking them in a 350F oven.
5. 🍽️ **Serving Tips:** If you’re not serving immediately, you can refrigerate and reheat them later. I love pairing these cakes with a tangy slaw, a light salad, or some sautéed greens. Drizzling them with a zesty sauce is also a great idea!
**Notes**
* 🍚 If you’re not in the mood for quinoa, you can swap it out for 1 1/2 cups cooked short-grain brown rice.
* 💡 Drying the steamed broccoli thoroughly makes a difference. The drier the broccoli, the less flour or bread crumbs you’ll need. My first attempt needed 1/2 cup almond flour because I didn’t dry the broccoli enough. The next time, with well-dried broccoli, I only needed 1/4 cup.
* 🍚 Ensure the quinoa doesn’t have excess water. It should be fluffy and separate.
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by HangryHanna1