Quinoa Cannellini Cakes
Serves: 15/16 cakes
  • ½ cup/3 ½ ounces red quinoa
  • 1 – 19 ounce can of cannellini beans, also known as white kidney beans, rinsed and drained
  • ⅓ cup gluten free oat bran or gluten free oats
  • ⅓ cup walnuts
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoons fresh thyme leaves
  • 2 Tablespoons fennel seed
  • ½ cup fresh parmesan cheese, finely grated
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • Lemon wedges
  • Humus
  1. Bring one cup of water to a boil. Add quinoa and reduce heat. Simmer, uncovered, until all water is absorbed, approximately 12-14 minutes.
  2. Let quinoa cool completely and then transfer to a food processor along with the beans, oat bran, walnuts, mustard, Worcestershire, thyme, fennel, parmesan, salt, and pepper. Process to a thick paste. (It’s o.k. if the mixture is not completely smooth just make sure everything is well combined.)
  3. Form into 15 or 16 - 2 ¼ inch patties using a 1 ½ ounce ice cream scoop to evenly portion the mixture. If the mixture is too sticky wet your hands.
  4. Heat half of the butter and olive oil in a large nonstick skillet over medium high heat. Add 8 of the patties and cook for 4 minutes on each side until well browned and crispy. Repeat the cooking process with the remaining butter, olive oil and patties.
  5. Serve with lemon wedges and humus.
Adapted from Fine Cooking.
Nutrition Information
Serving size: 3 cakes (main course), Calories: 417, Fat: 18g, Saturated fat: 5g, Unsaturated fat: 13g, Trans fat: 0g, Carbohydrates: 49g, Sugar: 1g, Sodium: 347mg, Fiber: 15g, Protein: 19g, Cholesterol: 18mg
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/quinoa-cannellini-cakes/