(TruthSeekerDaily) These quinoa and kale cakes are a little taste of heaven. Quinoa is just awesome. A real wonder food!
Quinoa is probably one of the best (if not the best) plant based sources of protein. It is that special, because it contains all nine of the essential amino acids, which is pretty unusual for plant based food. It is extremely rich in minerals, thus beating pretty much any usual kind of grain. And it’s also gluten free!
1 medium onion ( 160 g ), finely chopped
2 cloves garlic, minced
1 large potato ( 230 g ), steamed and mashed
100 g kale, steamed and chopped
170 g ( 1 cup ) quinoa
500 ml ( 1 pint ) vegetable stock – I used kallo organic stock cubes
1/2 teaspoon black pepper
3/4 teaspoon cumin seeds, roasted and ground
A little flour for dusting
2 tablespoons oil for frying, per batch of 3
Prepare the quinoa by putting into a pan with the stock and bringing to the boil. Reduce the heat and simmer for about 10 minutes. Take off of the heat and cover with a lid allowing for the quinoa to soak up the rest of the liquid and become fluffy. If there is still a little liquid left, place on a low heat and cook until the liquid has evaporated. Leave to one side.
Fry the onions and garlic, with a pinch of salt, over a medium heat until the onions have softened and caramelised.
Put the onions into a bowl with the quinoa and all other ingredients and using your hands mash everything together well.
Form into 6 equal size cakes and press the cakes into the flour, shaking off any excess.
Fry in 2 batches of 3 cakes for 3-4 minutes on each side until golden brown. The cakes will soak up the oil so be sure not to use more than 2 tablespoons of oil per batch.