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Winter Grain & Veggie Cakes

My family loves these Winter Grain & Veggie Cakes.  What I like most about them is the versatility.  You basically combine grains that work for the season.

My family loves these Winter Grain & Veggie Cakes.  What I like most about them is the versatility.  You basically combine grains that work for the season, (but for winter I use quinoa, amaranth, or couscous) with the seasonal veggies and a little bit of fat and salt (i.e. cheese) for glue (and happiness).  These make a terrific light dinner or a great lunch coupled with a bowl of soup!  I dare you to use your imagination and come up with a combo that will thrill you and your family and friends!!

Makes 1 – 2 dozen; Prep + Cooking Time: 90 mins

What’s in it:

Veggie Cakes

  • 1 1/2 cups cooked quinoa, amaranth, or even couscous
  • 1/2 cup finely chopped onion
  • 2 garlic cloves finely chopped
  • 5 ounces (140g) chopped baby spinach
  • 1 cup diced pumpkin pieces
  • 2 large eggs, beaten
  • 2 ounces (55g) crumbled feta cheese
  • 1/4 teaspoon grated lemon zest
  • 1/4 cup bread crumbs
  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil or ghee

For Dipping Sauce

  • 1/2 cup plain yogurt
  • 2 tablespoons finely chopped scallions (green onions)
  • 2 teaspoons freshly squeezed lemon juice
  • 3 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander seeds

 

How to Make it:

Make the sauce by mixing together the yogurt, scallions, lemon juice, 2 teaspoons of parsley, and spices in a small bowl.  Add salt and pepper to taste.  Cover and refrigerate for at least an hour to allow the flavors to combine.  Serve sauce at room temperature.

To make the veggie cakes, heat the olive oil in a large skillet over medium heat.  Add the onion and garlic and cook until softened, about 4 – 5 minutes or until slightly softened, then add the spinach and cook until wilted.  Transfer the vegetable mixture to a medium sized bowl and allow to cool slightly.

To the veggies bowl, add the quinoa, feta and the remaining parsley, lemon zest, and 1/4 teaspoon black pepper and mix well.  Mix in the bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.

Heat a skillet and add 1 tablespoon of oil or ghee.

Form patties about 2 1/2 inches in diameter and 1/2 inch thick.  Place the patties in skillet in batches until they are browned on the outside, 4 to 5 minutes per side and then flip.

Serve warm with yogurt sauce.

 

Love this quick and easy recipe?  Let me know in the comments below, you can find more Winter recipes like this in my book Eat Like You Love Yourself.

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