Quinoa Spinach Cakes
15th June, 2012
Quinoa Spinach Cakes
Recipe type: Vegan Entree
This recipe requires at least five hours prior to serving. I was able to get it on the table for dinner, but some nights we eat later than others. It is a spin on a dish that typically requires eggs. Utilizing the amazing benefits of flaxseed, this is an all round healthy and delicious meal.
- ½ cup quinoa
- 10 ounces baby spinach
- ¾ cup semolina (finely ground)
- 1 tblsp onion (minced)
- *2 eggs (substitute equivalent)
- 1½ cups bread crumbs
- 1 cup coconut milk
- ¼ cup plus 2 tblsp extra-virgin olive oil
- Salt and Pepper
- In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork, cover, and set aside.
- Meanwhile, in a large skillet, heat olive oil and sauté the onion until soft. Add the spinach and cook until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper. Transfer the spinach to a strainer and let cool slightly; press out any remaining liquid and finely chop.
- In a large saucepan, combine the milk, 1½ cups of water, 1 tablespoon of the olive oil and 2 teaspoons of salt and bring to a boil. Remove the pan from the heat and gradually whisk in the semolina until very smooth. Cook over moderate heat, stirring constantly until the semolina thickened, about 5-7 minutes. Remove the semolina from the heat and stir in the quinoa. Season with salt and pepper and let cool for 15 minutes.
- Stir in egg substitute and spinach into the quinoa mixture and spread in an ungreased 7-by-11-inch pan; it will be about 2 inches thick. Let cool at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 250°. Cut the chilled semolina mixture into 12 squares. Put the panko in a shallow dish and season with 1 teaspoon of salt. In another shallow dish, whisk egg substitute with ½ teaspoon of salt and 1 tablespoon of water. Dip the cakes into the mixture and turn to coat, letting the excess drip off. Coat the cakes in the panko and shake off excess crumbs.
- In a large skillet, heat olive oil. Add half of the cakes and cook over moderately high heat until golden on both sides and on the edges, about 6 minutes; adjust the heat as necessary to prevent the cakes from burning. Drain the cakes on a paper towel–lined plate, then transfer to a baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining cakes in the remaining olive oil. Serve hot.
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