If at first you don’t succeed…
About a week ago, I had a bunch of broccoli left over and thought that creating a recipe for broccoli quinoa cakes would be a good idea. Easy enough, right? Wrong! My first attempt at making these little suckers ended in utter disaster. They were completely inedible and had to be thrown in the garbage. Let’s just say that ordering pizza and drinking wine were part of the program that evening to help me get over my bruised ego and the messy kitchen despite the lack of dinner.
Lucky for you, I am not one to give up easily and my second attempt turned out well. So well, in fact, that according to my daughter, these were the “best veggie burgers she has ever had in her entire life.” A high compliment coming from a vegetarian 5-year old, no? 🙂
- 2-3 tablespoons avocado oil
- 1 shallot or small onion, diced
- 2 cloves of garlic, minced
- 1 green onion, chopped
- 1 large broccoli, cut into 2-inch florets
- 2 cups quinoa, cooked
- 1/2 cup organic almond meal/flour
- 1/2 cup gluten-free oat flour
- 1 tablespoon arrowroot powder
- 1/4-1/2 cup Parmesan cheese, shredded (optional)
- 1 tablespoon each fresh basil and oregano, finely chopped
- Sea salt and fresh ground pepper to taste
- 2 organic eggs
- In a large skillet, heat 1 tablespoon of the avocado oil over medium heat, then sauté the shallot or onion, green onion and garlic for a couple of minutes. Transfer the mixture into a medium bowl and set aside.
- In a steamer set over boiling water, steam the broccoli, covered for about 8-10 minutes or until very tender. Drain well and transfer to large mixing bowl. Mash the broccoli with a potato masher to pea-size pieces. Set aside to cool.
- Add the quinoa, almond flour, oat flour, arrowroot powder, Parmesan, basil, oregano, salt and pepper and mix until combined. Add the eggs and stir until the broccoli mixture is evenly coated.
- Heat 1 tablespoon of avocado oil in the skillet over medium heat. Form the broccoli mixture into round patties and sauté each patty until golden brown on both sides, about 5 minutes per side. Transfer to a paper towel-lined plate. Repeat with the remainder of the avocado oil and the broccoli mixture.
- Serve hot as a main dish or cold on top of a salad or with a side of hummus.
- This recipe failed the first time around because in trying to find a gluten-free alternative to whole wheat, I blindly used buckwheat flour. Yuck! Buckwheat has a very strong taste and made the whole dish closely resemble a pile of sand. When I shared my #foodfail on Instagram, another blogger fortunately saved me by suggesting I use a mix of oat and almond flour for a milder taste instead. Brilliant!
- Make sure your pan is truly non-stick and hot before adding the broccoli mix. It’s easiest to turn the cakes by using two spatulas after they are well browned on one side so they do not fall apart.
- Also, the cakes should not be too thin! I use a 1/4 cup measuring spoon for portioning the mixture and then just flatten it to a 3/4-inch thickness.