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Healthy Quinoa Cakes with Chickpeas and Mango Salsa - these protein packed cakes are great as an appetizer or a meal! #glutenfree
3 from 2 votes
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Servings: 10 cakes
Author: Lisa Lin

Quinoa Cakes with Chickpeas and Mango Salsa

Inspired by the fish cakes recipe from Burma: Rivers of Flavor and quinoa cakes recipe from Super Natural Every Day.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes

Ingredients

  • 1 15.5-ounce (440g) can of chickpeas (drained and rinsed)
  • 1 shallot bulb, roughly chopped (about 1/3 cup)
  • 3 scallions, or green onions, roughly sliced
  • 2 teaspoons minced ginger
  • 1 teaspoon sea salt
  • 2 cups (275g) cooked quinoa
  • 2 large eggs
  • 2 1/2 tablespoons olive oil

Mango salsa

  • 1 medium mango
  • 3 strawberries
  • squeeze of lime juice
  • small pinch of salt

Instructions

  • Add chickpeas, shallots, scallions, ginger, and salt to a food processor. Pulse until the chickpeas form into a thick paste. You may need to use a spatula to scrape down the sides.
  • In a large bowl, combine quinoa, chickpea mixture, and eggs.
  • Scoop out 1/4 cup of the mixture and shape into a cake, about 3/4 inch thick. Set them on a plate or a baking sheet until you're ready to cook them.
  • Heat half of the olive oil in a large non-stick pan or skillet over medium heat. Add 5 cakes and pan fry each side for 4 to 5 minutes. Plate and repeat with remaining cakes. Add more oil if necessary.
  • To make mango salsa, finely dice mango and strawberries. Mix in a small bowl with a squeeze of lime juice and a small pinch of salt. Serve with quinoa cakes.
  • Serve quinoa cakes with mango salsa.

Notes

1. You can make the patties overnight. Put them on a plate, wrap it in plastic wrap, and refrigerate it. They'll cook well straight out of the refrigerator. I've never tried freezing them.
2. You can also skip the eggs entirely, if you want to make these vegan. Do note that the cakes are more crumbly without the eggs.
Nutrition information includes 1/5 of the mango salsa.
NUTRITION INFORMATION: Yields 10 cakes; 2 cakes per serving. Amount per serving: Calories: 195, Total Fat 12g, Saturated Fat: 2.2g, Sodium: 413mg, Cholesterol: 74mg, Total Carbohydrate: 38g, Dietary Fiber: 7g, Sugar: 6g, Protein 11g

Nutrition

Serving: 2cakes | Calories: 195kcal | Carbohydrates: 38g | Protein: 11g | Fat: 12g | Saturated Fat: 2.2g | Cholesterol: 74mg | Sodium: 413mg | Fiber: 7g | Sugar: 6g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!