Crispy Quinoa Cakes with Herbed Cashew Cream & Roasted Veggie Ribbons

🥣 Ingredients:

For the quinoa cakes:

1 cup cooked quinoa (cooled)

1/4 cup chickpea flour (or oat flour for a softer texture)

2 tbsp flax meal + 5 tbsp water (flax egg)

1/4 cup finely chopped scallions or red onion

1 tbsp tahini or olive oil

1 tsp cumin or za’atar

Salt & pepper to taste

For the herbed cashew cream:

1/2 cup soaked cashews (soak for 2+ hrs or boil for 10 min)

Juice of 1 lemon

1 small garlic clove

1/4 cup water

Handful of fresh parsley, dill, or chives

Salt to taste

For the veggie ribbons:

1 zucchini, shaved into ribbons

1 carrot, shaved into ribbons

1 small beet or radish, shaved (optional)

Olive oil, lemon juice, salt

🔪 Instructions:

Make quinoa cakes:

Mix all ingredients together and form 4–6 small patties.

Pan-sear in a little oil over medium heat for ~4–5 mins per side until golden and crispy.

Make cashew cream:

Blend all ingredients in a high-speed blender until silky. Adjust lemon/salt as desired.

Prep veggie ribbons:

Toss ribbons with a drizzle of olive oil, lemon juice, and pinch of salt. Optional: roast in a 400°F oven for 8–10 mins for extra flavor and color.

Plate:

Swipe cashew cream on a plate.

Place quinoa cakes on top, layer veggie ribbons, and drizzle extra herbs or microgreens.