Superfood Veggie Cakes
Servings: 6 people
Calories: 240kcal
Ingredients
- 2 tsp olive oil
- 1 onion small, diced
- 1 clove garlic minced
- 2 tsp salt kosher
- 1 tsp black pepper
- 8 oz baby kale spinach and chard (approx 6 cups)
- 1 carrot shredded
- 1 1/2 cups quinoa cooked
- 2 eggs
- 1/4 cup breadcrumb optional or almond flour
Instructions
- Preheat oven to 350°F.
- In a medium pan, heat olive oil over medium heat and cook onion until translucent, about 6 minutes. Add garlic, salt and pepper. Cook an additional 2 minutes.
- Add baby kale, chard and/or spinach mixture. Cook a few minutes until kale mixture is wilted down.
- Remove from heat and squeeze out water from greens.
- In a medium bowl, beat eggs, then add quinoa and carrots.
- Add kale mixture, breaking up to mix thoroughly with quinoa.
- Put breadcrumb in a shallow bowl or plate.
- Using a 1/2 cup measure, pack the cup with the quinoa mixture to form, then tap out and carefully coat in breadcrumbs.
- Bake for 20 minutes. Remove and cool slightly before eating.
Notes
To get rid of the excess liquid from the kale/spinach/chard mixture, I put the cooked baby greens in a fine mesh strainer and press it out. Using either clean hands or a flexible rubber spatula to press out as much liquid as possible.
Nutrition
Calories: 240kcal | Carbohydrates: 36g | Protein: 10g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 853mg | Fiber: 3g | Sugar: 1g