Spinach, Feta Quinoa Cakes with Lemon Dill Sauce
Featuring:
These light and crispy cakes are inspired by the simple flavors of Greek cuisine, they are tasty hot or cold to fill you up right.
Serves 4
Active Time: 20 minutes
Total Time: 40 minutes
Ingredients
1 tbsp extra-virgin olive oil
1/2 cup yellow onion, fine diced
2 garlic clove, minced
5 oz baby spinach, small cut, roughly diced
2 large eggs, beaten
1 1/4 cups quinoa, cooked
2 oz feta cheese, crumbled
1/4 tsp lemon zest, grated
1/4 tsp dice, small diced
1/2 cup unseasoned bread crumbs
½ cup of S&F Lemon Dill Sauce
EQUIPMENT
Sauté pan
Large mixing bowl
Small mixing bowl
Directions
- Heat the olive oil in a sauté pan over medium heat. Add the onion and garlic, stirring often and cook until soft about 5 minutes. Add the spinach, stirring often, cook until wilted about 3 minutes. Transfer the mixture to the mixing bowl to cool and reserve.
- Add the eggs, quinoa, feta, dill, lemon zest, and black pepper in mixing bowl and mix together.
- Next add the bread crumbs and mix well. Let the mixture sit for a few minutes so the bread crumbs absorb some of the moisture. Next, add the onion and spinach mixture, incorporate the ingredients to form a batter.
- Wipe out large sauté pan, and add 1 tbp olive oil. Heat over medium high.
- Form quinoa patties about 2 1/2 inches across and 1/2 inch thick. Gently place the patties in skillet and cook until they’re browned on the outside, about 4 to 5 minutes per side, flip and repeat cook process.
- Pro Tip – do not over crowd the sauté pan with too many patties, cook the patties in several batches.
- When complete cooking the patties, serve warm topped with S&F Lemon Dill Sauce and some of the side for dipping.
