Imagine some friends just called you saying they’re on their way to your house… Don’t panic! You can treat them to these fantastic broccoli cakes shared by @feastingathome You’ll see how much they’ll love this healthy lunch!
INGREDIENTS:
• 1/2 cup uncooked quinoa (or sub 1 1/2 cups cooked quinoa)
• 4–5 cups fresh broccoli florets (8 ounces)
• 1 scallion, diced
• 1/4 cup chopped herbs- basil, dill, Italian parsley, or cilantro (use what you have)
• 1 egg
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 garlic clove, finely minced (or 1/2 teaspoon granulated garlic)
• 1/4 cup almond flour (or use bread crumbs), more as needed
• 1/2 cup grated cheese (cheddar, jack, mozzarella or vegan cheese)
• 2–3 tablespoons oil for searing.
PREPARATION:
• Cook Quinta Quinoa: Rinse quinoa in a fine-mesh strainer. Drain. Bring quinoa and 1 cup water to boil in a small pot, cover, lower heat to low and simmer 10-12 minutes until tender and all the water is gone. Turn off heat, let stand 5 minutes covered.
• Steam broccoli: While cooking the quinoa, steam the broccoli until tender, being careful not to overcook. Drain well, let cool, and pat dry. (It is imperative that broccoli is not overcooked and is patted dry for cakes to stick together.)
• Combine and Pulse: Place broccoli, scallions, cooked quinoa, egg, salt, pepper, garlic, and cheese into a food processor and repeatedly pulse until finely ground. Pulse in the almond flour, mixing in well. The mixture should easily mound on a spoon and be slightly sticky, quickly forming a patty. If the combination looks pretty wet, continue adding almond flour a tablespoon at a time until manageable. With damp hands, Form 4 large patties, pressing them together. You shouldn’t need to coat these in flour or breadcrumbs, but feel free to do so if they are too wet.
• Sear: Heat oil in a skillet over medium heat. Carefully place patties in the skillet, lowering the heat to medium-low or low — resisting the temptation to move or fiddle with them. As they form the deep golden crust, they will naturally release themselves from the pan and not stick- making flipping easier. Flip when golden and releasing, about 5 minutes. Pan-sear the other side until slightly puffed in the center (indicating the egg is cooked through), lowering heat more if need be. You can also finish cooking these through in a 350F oven after pan-searing if they get too dark on the stovetop.
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