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Quinoa Cakes: Submitted by: Meg Martin | Date Added: 20 Jul 2014
Listed in: Gluten-free/Grain-free

1 T. Olive oil
1 medium sweet onion, chopped
2 cups chopped mushrooms
Pinch of salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4-1/2 tsp. red pepper flakes
2 tsp. Tamari sauce

2 cups cooked quinoa
3/4 cup mashed potato (it's better if the mashed potatoes are firm rather than soft)
Salt & pepper to taste
1 egg-optional
1/4 cup shredded Parmesan - optional

3-4 T. Olive oil for sautéing the cakes

Cooking Instructions

Heat a skillet over medium heat, add oil, add chopped onion and pinch of salt. Sauté until onion is translucent. Add chopped mushrooms, basil, oregano, and red pepper flakes. Cook and stir until the mushrooms release their moisture and continue to cook until the mixture begins to dry out. Add Tamari, continue to cook and stir about 1 minute until fully incorporated.

Transfer to large bowl. Add mashed potato and quinoa. Add egg and Parmesan if you want. Mix all together well. Taste and season with salt and pepper as needed.

Use a large cookie scoop (1 3/4" diameter) or a skimpy 1/4 cup measure to make balls of the mixture. Gently form into patties. Sauté in olive oil until golden brown and the flip. Continue to cook until heated through about 5 minutes. Add oil as necessary.

Makes 12-15. These can be frozen.

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