A savoury cake for a change!!! A delicious snack, appetiser or entree…gluten free, vegan and super tasty!
Aside from all the cookie baking that’s been going on around here I’ve been whipping up some delicious savoury eats! Quick handy meals, stepping slowly away from the baked tofu and kabocha in favour of some new creations!
Ok so the cakes are tofu free but the “mayo” is silken tofu based but it’s hardly the main event (though I wouldn’t pass up a bowl of it with a side of roasted veggies for dipping!).
These little quinoa cakes are super basic, making use of two veggies, carrot and zucchini, but you could incorporate whatever you have at hand…diced pepper, dried fruit, toasted nuts and seeds…top them off with cranberry sauce if you’re not quite sick of it yet!
Baked to perfection they’re soft in the middle, crisp around the edges and although grain based they’re loaded with complete plant protein which makes them all the more satisfying.
These were another savoury creation I would quite happily devour at breakfast time. I love meals that fill a void whatever time of the day! They’re just as delicious cold as warm, and they reheat perfectly.
You could put together the mix in the mini muffin tray in advance and simply store it in the fridge until you’re ready to cook them if you’d prefer to have them fresh from the oven.
If you don’t fancy the mayo top them with some hot sauce! I ended up adding a splash when I dug in to the second plateful and it was a delightful addition!
If you could create a mini quinoa cake what two ingredients would you most like to put in to it?
Mini Quinoa Cakes with quick “mayo”
Prep Time: 10 minutes
Cook Time: 40 minutes
Keywords: bake entree appetizer snack gluten-free vegan vegetarian carrot quinoa
Ingredients (Serves 2)
For the Quinoa Cakes
- 2/3 cup (120g) of uncooked quinoa
- 1.5 cups (375ml) water
- 1 small carrot finely grated
- 1/2 a courgette finely grated
- 1 tbsp finely chopped onion
- 1 clove of garlic minced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp ground flax + 3 tbsp water
- 2 tbsp chickpea flour sifted
- 1 tbsp sunflower seeds toasted
- 1 tbsp finely chopped chives
- Chives to garnish
For the Mayo
- 113g (4oz) silken tofu
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp tahini
- 1/4 tsp sea salt
- Black pepper to taste if desired
Place water and quinoa in pot. Bring to the boil, cover and simmer for 15-20 minutes or until all the water has been absorbed.
Meanwhile saute onion and garlic in pan with a drop of olive oil or water for about 3-5 minutes.
Mix together flax and water and set to one side for 10 minutes.
Preheat oven to 180C (350F).
Once the quinoa is cooked mix with veggies, spices, onion and garlic.
Stir in chickpea flour and flax egg.
Divide the mixture between 6 mini muffin cups (we used a silicon muffin tray; make sure it’s non stick or grease with a little non dairy spread, olive or coconut oil).
Bake in the preheated oven for 20 minutes. Allow to cool for 5-10 minutes before removing.
Meanwhile blend or whisk together all mayo ingredients until perfectly smooth.
Serve mini quinoa cakes each with a dollop of mayo…sprinkle with chopped chives. Store leftovers in the fridge for up to 2 days.