Quinoa Cakes!

I've always known about quinoa - that grain that actually isn't really a grain at all but technically a seed (who knew?). It took a friend and a trip to Costco to get me back into the quinoa game! I'm always looking for recipes that will raise the bar on taste, keep the integrity of the recipe and that the girls will eat. Try these Quinoa Cakes, as below:

• 2 full cups of cooked quinoa (follow your recipe listed on package).
• 3/4 cup of sharp cheddar cheese
• 1/2 cup cottage cheese
• 1 large grated/shredded carrot
• 3 eggs
• 3 tablespoons of all purpose flour
• chopped green onion - green parts only (2 stalks)
• smoked paprika
• sea salt and pepper
• 1/2 teaspoon of sugar (or sugar substitute as equivalent)
• 1/4 teaspoon of cumin
• 2 tablespoons of canola oil (for frying quinoa cakes)

1. Mix all ingredients well; ensure that the carrot is well grated before added to mixture. Add seasoning. Heat canola oil in large, wide bottomed frying pan on med-high heat. Before frying - ensure oil is hot enough by testing a bit of the mixture. It should sizzle immediately.

2. Using a 1/3 cup dry measuring cup, scoop mixture and drop gently into frying pan. Use the reverse (flat) part of the measuring cup to flatten top of the dollop you've just dropped in pan. Let the Quinoa Cake fry on one side for 3 to 5 minutes, allow to brown. Flip and cook other side.

3. Turn out to a papertowel lined plate to allow any excess oil to come off.

Serve hot or cold! I like these cold on top of crisp lettuce and lots of veggies, or used as a filling for a sandwich wrap. Make them slightly smaller to serve as an appetizer.

Nutritional Info - roughly calculated, per cake:
136 cals, Fat: 7 grams, Carbs: 11 grams, Fiber: 2 grams, Protein: 8 grams

Enjoy :)
MissFIT Mama