Savory Kale and Quinoa Cakes
I adore these Savory Kale and Quinoa Cakes for their hearty texture and satisfying flavors. They’re packed with nutrients and make for a delightful meal or s...
These little cakes have a special place in my heart.
I remember the first time I made them; I had a fridge full of kale and some leftover quinoa, so I decided to get a bit creative.
What I love most is how versatile they are!
You can serve them on their own or with a zesty dipping sauce.
Oh, and they freeze beautifully, which makes them great for meal prep!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using chickpea flour in these cakes because it adds protein and helps bind everything without needing flax egg. If you can't find chickpea flour, you can substitute with oat flour or even almond flour, but the texture may vary a bit. Nutritional yeast is a must for that cheesy flavor, but if you're not into it, you can skip it and add some extra spices instead.
Tips & Notes
- •I like to make a double batch and freeze the extras. Just pop them in a freezer-safe container, and they’ll be ready for a quick meal anytime!
- •If you want to spice things up, add some chopped jalapeños or red pepper flakes into the mixture for a kick!
Recipe Variations
- •Sometimes, I’ll mix in some grated carrots or zucchini for extra veggies and moisture.
- •You can also swap out the kale for spinach or chard if that’s what you have on hand.
Storage & Freezing
These cakes store well in the fridge for up to 4 days. Just make sure they’re in an airtight container. If you want to freeze them, layer them between parchment paper in a freezer-safe container, and they’ll last for about 2 months!
Frequently Asked Questions
Can I bake these instead of frying?
Absolutely! Preheat the oven to 375°F (190°C) and place the patties on a lined baking sheet. Drizzle with a bit of olive oil and bake for about 25-30 minutes, flipping halfway through.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can reheat them in a skillet or the oven for a few minutes until heated through.
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Ingredients
Instructions
- 1
Start by steaming the chopped kale for about 5 minutes until it’s wilted but still vibrant green. Let it cool slightly.
- 2
In a large mixing bowl, combine the cooked quinoa, chickpea flour, nutritional yeast, garlic powder, onion powder, cumin, salt, and black pepper.
- 3
Once the kale has cooled, add it to the bowl and mix everything together. If the mixture feels too dry, add water, one tablespoon at a time, until it holds together but isn't too wet.
- 4
Heat the olive oil in a non-stick skillet over medium heat. While it heats, form the mixture into small patties, about 2-3 inches in diameter.
- 5
Carefully place the patties in the skillet, making sure not to overcrowd. Cook for about 5-6 minutes on each side, or until golden brown and crispy.
- 6
Once cooked, transfer them to a plate lined with paper towels to absorb any excess oil.
- 7
Serve warm, and enjoy your savory kale and quinoa cakes with your favorite dipping sauce, if desired!
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