RECIPES
Vegetable Pulp and Quinoa Cakes
Yield: 16 cakes (5-6 servings)
Put that leftover vegetable pulp to good use with these savory quinoa cakes, packed with flavor and protein. These cakes are great on their own, served with tartar sauce or aioli, or as a veggie burger patty between
Total Time: 45 minutes
4 large eggs
1 cup quinoa, rinsed and cooked according to package directions (about 3 cups cooked)
2 cups vegetable pulp
1 cup panko breadcrumbs
1 large onion, finely chopped
4 garlic cloves, minced
1∕3 cup packed fresh parsley leaves, chopped
½teaspoon kosher salt
½teaspoon freshly ground black pepper
4 ounces (½ cup) goat cheese, crumbled
1∕3 cup olive oil, divided
Preheat oven to 250ºF (121°C).
Whisk eggs in a large mixing bowl. Add quinoa, vegetable pulp, breadcrumbs, onion, garlic, parsley, salt, and pepper and mix until incorporated. Fold in crumbled goat cheese.
Form into
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. When oil begins to shimmer, gently lay cakes into the skillet, taking care not to overcrowd the pan. Cook for 4 to 5 minutes per side or until golden brown and crispy. Transfer to a baking sheet and place in the oven to keep warm while you cook the remaining cakes, adding more oil to the pan as needed. Serve warm.
16