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Ingredientes
- 1 lrg egg
- 2 x egg whites
- 3 c. cooked quinoa
- (see Basic Quinoa)
- 2 c. peeled, grated sweet potato
- (about 1 medium)
- 2 bn thinly sliced scallions, (1 c.)
- (white and light green parts)
- 1 bn finely minced cilantro, (1 c.)
- 1/2 c. quinoa flour
- 2 tsp coarse salt
- 1/2 tsp freshly grnd black pepper
- Vegetable oil for frying
- Lime wedges for garnish
Direcciones
- MAKES 18 CAKES OVO-LACTO
- These crispy little cakes are perfect for brunch-try a few strips of vegetarian sausage or possibly bacon on the side. They also make a nice supper topped with a little salsa. You can find quinoa flour at natural food stores.
- Preheat oven to 200F. In large bowl, lightly beat egg and egg whites. Add in quinoa, sweet potato, scallions, cilantro, quinoa flour, salt and pepper and mix well. Let stand 15 min.
- In large skillet, heat 2 tsp. vegetable oil over medium-high heat till warm but not smoking. Cook cakes in batches, using about 1/4 c. of quinoa mix for each cake and flattening slightly with back of spoon to create a 3-inch disk. Cook till golden, about 3 min per side, reducing heat if cakes brown too quickly.
- Drain on paper towels and keep hot in oven. Repeat with remaining cakes, adding more oil to pan as needed. Serve warm with lime wedges to squeeze over cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 183 | |
| Calories from Fat 27 | 15% |
| Total Fat 3.04g | 4% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 407mg | 17% |
| Potassium 350mg | 10% |
| Total Carbs 32.24g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 1.15g | 1% |
| Protein 7.11g | 11% |
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