Crispy Fenugreek and Broccoli Quinoa Cakes
50 minutes
880 reads
About Crispy Fenugreek and Broccoli Quinoa Cakes
Inspired by a craving for something savory after a week of baking, these Fenugreek and Broccoli Quinoa Cakes were born! A delightful fusion of healthy ingredients, they're crispy on the outside and delightfully chewy inside, packed with hidden veggies and vibrant flavor.These mini cakes are surprisingly easy to make and are perfect for a wholesome breakfast, a satisfying brunch, or a healthy snack. The combination of quinoa, broccoli, and fenugreek creates a unique and delicious taste that will impress even the pickiest eaters. A fantastic way to sneak in extra greens!Get ready to enjoy a guilt-free treat that's both nutritious and incredibly flavorful. This recipe is perfect for a quick weeknight meal or a fun weekend brunch.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
For the Quinoa Base
Instructions
Prepare the Quinoa
- Wash and rinse the quinoa thoroughly under cold water. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy.
Sauté Aromatics and Vegetables
- Heat olive oil in a pan over medium heat. Add the chopped onion and sauté until softened and translucent (about 2-3 minutes). Add minced garlic and sauté for another minute until fragrant.
Combine Quinoa and Vegetables
- Add the cooked quinoa, chopped broccoli, and fenugreek leaves to the pan with the onions and garlic. Season with salt and stir well to combine. Cook for 2 minutes until heated through.
Cool the Mixture
- Spread the quinoa mixture on a large plate to cool completely for at least 10 minutes. This prevents the cakes from falling apart during baking.
Prepare the Binding Mixture
- In a separate bowl, combine the semolina, grated cheese, egg, Italian seasoning, and black pepper. Mix thoroughly until well combined.
Combine and Form Cakes
- Once the quinoa mixture is cool, gently fold it into the semolina mixture. Mix until everything is evenly combined. Form the mixture into small, flat cakes (about 2 inches in diameter).
Bake the Cakes
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil. Place the cakes onto the prepared baking sheet.
Bake and Finish
- Bake for 15 minutes on one side, then flip the cakes and bake for another 10-15 minutes, or until golden brown and cooked through. You can optionally broil for the last 2 minutes for extra crispiness.
Recipe Notes
Expert Tips
- For extra flavor, add a pinch of red pepper flakes to the binding mixture.
- If you don't have semolina, you can substitute with breadcrumbs or oat flour.
- Feel free to experiment with different types of cheese to customize the flavor.
- These cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
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Recipe Nutrition
Calories: 90kcalCarbohydrates: 9gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mgFiber: 1g
Prachi Bagde
Articles: 22
4 Comments
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This looks so inviting! I’m eager to try it.
Such a perfect dish! Thank you.
This looks delightful! Thanks for the recipe.
Looks so incredible! Thank you for sharing.