Cauliflower, Quinoa, and Corn Cakes with Yogurt-Mint Sauce
These easy to make cakes are a great way to use up leftover quinoa or any other grain. They are perfect for brunch or dinner, but also make a great side dish. I like to use cauliflower, but broccoli or cabbage are good substitutes.
Servings: 6 cakes
Calories: 512kcal
Ingredients
- 4 cups cauliflower florets
- 2 Tbs. olive oil plus more as needed
- Kosher salt and fresh ground pepper
- 2 cups cooked quinoa
- 1 ½ cup corn kernels fresh or thawed frozen
- ¼ cup all-purpose or rice flour
- ¼ cup sliced scallions plus more for serving
- 1 Tbs. grated lemon zest
- ¼ cup chopped fresh parsley
- ⅓ cup crumbled feta plus more for serving
- 2 large eggs
- Chopped fresh cucumber and chopped fresh mint for serving
Yogurt-Mint Sauce
- ½ cup plain yogurt
- ¼ cup fresh lemon juice
- ⅓ cup finely chopped fresh mint
- Kosher salt and fresh ground pepper
Instructions
- Preheat the oven to 400°F. In a large bowl, toss the cauliflower with the oil and ½ tsp. salt and ½ teaspoon pepper. Spread on a baking sheet and roast until tender and lightly browned, about 20 minutes. Let cool slightly, finely chop, and transfer to a medium bowl.
- Add the quinoa, corn, flour, scallions, zest, parsley, feta, eggs, salt and pepper to taste, and mix well. Using about ½ cup of the mixture, form into 6 patties, about ½-inch thick. Place on a foil or parchment lined baking sheet. Brush the cakes with olive oil. Bake until lightly golden, about 20 minutes.
- Meanwhile, in a small bowl, mix the yogurt, lemon juice, and mint. Season with a pinch of salt and pepper.
- Serve the cakes with cucumber, feta, scallions, and the yogurt sauce.
Notes
Another vegetable with quinoa recipe:
Stuffed Acorn Squash
Stuffed Acorn Squash
Nutrition
Serving: 2cakes | Calories: 512kcal | Carbohydrates: 66.8g | Protein: 19.8g | Fat: 21.1g | Cholesterol: 144.1mg | Sodium: 858.4mg | Sugar: 15.2g