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Fenugreek Broccoli Quinoa Cakes

4 from 1 vote
Fenugreek Broccoli Quinoa Cakes - Plattershare - Recipes, food stories and food lovers

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There was a chocolate contest going on last week in another group I am member of. I was really craving for something savoury and healthy after a week of chocolate indulgence . (I posted few recipes there). There were few green veggies in my refrigerator. You better eat them all within two days otherwise they get spoiled. So I was thinking how to mix two or three veggies and make some savoury snack or breakfast as well. Thought of giving a try to combination of quinoa and veggies by baking small size cakes and I really loved these crispy on surface and chewy cheesy cakes. You won't believe that it's stuffed with broccoli and fenugreek 😀.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Served AsBreakfast, Brunch, Snacks
CuisineBreakfast, Brunch, Fusion
Servings 4
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Ingredients
  

  • 3/4 cup fenugreek leaves chopped finely
  • 3/4 cup broccoli chopped finely
  • 1/4 cup onions chopped
  • 1/4 cup + 2 tbsp quinoa
  • 2 tbsp Italian seasoning
  • 1 teaspoon black pepper freshly ground
  • 1 tbsp garlic minced
  • 1/4 cup semolina
  • 1/4 cup cheese grated
  • 1 egg whisked
  • Salt
  • 1 tbsp oil
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Instructions
 

  • Wash the quinoa twice on water and drain the water. Keep aside.
  • Heat oil in a pan and saute onions till soft and translucent.2-3 minutes.
  • Add garlic and saute till it turns slightly brown.
  • Add drained quinoa and fry for 4-5 minutes or until it starts spluttering like mustard seeds and turns slightly brown.
  • Add 3/4 cup water and cook by covering for 15 minutes on medium heat. When cooked it will turn translucent and will become fluffy by soaking all the water.
  • At this point add all the chopped green veggies, salt as per taste and stir for 2 minutes.
  • Spread on large plate and let the quinoa mixture cool for 10 min.
  • Meanwhile in another bowl take semolina.
  • Add to semolina the grated cheese, black pepper, whisked egg, Italian seasoning and mix well.
  • When quinoa mixture is cool to touch add it to the semolina mixture and mix well to incorporate everything.
  • Preheat oven to 190°C.
  • Form small circular cakes and keep on oven safe pan. You may brush some oil on top of the cakes.
  • Bake for 15 min on one side.
  • Then turn all the cakes upside down and bake for 10 more minutes.
  • They are done now but if you wish to nicely brown them then bake for 5 more minutes.

Notes

You may substitute egg with flaxseed egg(1 tbsp ground flaxseed + 2 tbsp water set for 5 min) and make the cakes eggless.
Tags green vegetable recipesquinoa recipe

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4 from 1 vote
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