Vegetable Quinoa Cakes

On Sundays at our house, we love to enjoy a breakfast that’s more like a brunch. Sometimes I’ll make hash browns or potato latkes to serve with scrambled eggs or an omlette. However, this inspiration for “Vegetable Quinoa Cakes” came to me one day and it has turned out to be one of my go-to foods - for breakfast, lunch and even a healthy snack. I especially enjoy it with hummus, although they also go great with my “Chunky Guacamole” or my “Chunky Applesauce.” (Search recipe names on my blog: simplydelicious...).
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VEGETABLE QUINOA CAKES
INGREDIENTS:
½ c. onion, diced
1 Italian squash, shredded
1 c. carrots, shredded
¼ c. fresh basil leaves, chopped
2 eggs
½ c. Italian seasoned panko bread crumbs
¼ tsp. Himalayan sea salt
Italian seasoning blend
Garlic powder
1 tsp. fresh lemon juice
Extra virgin olive oil
PREPARATION:
On a stovetop over low heat, drizzle olive oil over the bottom of a skillet.
Add in onions and sauté until soft and slightly golden.
Remove cooked onions from the heat and set aside.
In a large bowl, add in cooked onions (cooled to room temperature) and squash, carrots, basil, eggs, breadcrumb, salt, Italian seasoning, garlic powder, and lemon juice.
With your hands, mix the ingredients together and form individual patties.
In the skillet you used to cook the onions, add a little more extra virgin olive oil if needed, and place patties around the bottom.
Cook for a few minutes on both sides until the patties are slightly golden.
SOME TOPPING SUGGESTIONS:
(Search Recipe names on my blog, simplydeliciou...
My "Middle Eastern Hummus"
Or “Chunky Guacamole” or “Chunky Applesauce”
©2017 - Maryann Ridini Spencer, SimplyDeliciou...