Mushroom & Feta Quinoa Cakes

Mushroom & Feta Quinoa Cakes takes around 30 minutes from beginning to end. For 93 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 6g of fat, and a total of 172 calories. This recipe serves 8. This recipe is liked by 1483 foodies and cooks. Head to the store and pick up salt, quinoa, panko bread crumbs, and a few other things to make it today. It is brought to you by Bake Your Day. Overall, this recipe earns a good spoonacular score of 65%. If you like this recipe, take a look at these similar recipes: Spinach-Feta Quinoa Cakes…plus 5 Quick Dinners on the Panini Press, Corn and feta potato cakes, and Zucchini Cakes with Fetan and Red Onion.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

to cook the quinoa:Heat 1 teaspoon olive oil in a sauce pot. Add the quinoa and salt and toast, stirring occasionally. Add the broth and bring to a boil. COver, reduce to a simmer and cook, stirring occasionally for about 20 minutes, until the water is absorbed and the germ of the quinoa is exposed. Transfer the quinoa to a large bowl.for the cakes:While the quinoa cooks, heat 2 teaspoons of olive oil in a large non-stick skillet. Add the mushrooms, green onion, garlic and thyme and cook for 7-8 minutes until the mushrooms are caramelized. Add salt & pepper to taste and stir in the dash of soy sauce.Remove from the heat and transfer to a large bowl. Add the feta cheese, cooked quinoa (see above) and mix well. Add the egg and 1/2 cup panko and mix well. The mixture should be moist and easily hold together, add more panko as needed.Use a 1/3-cup measuring cup to measure the mixture and form into eight patties.Heat 1 teaspoon olive oil in a nonstick skillet. Cook the patties for 3-4 minutes on one side until browned, then flip and cook for 2-3 more minutes on the opposite side.

 

Step by step:

to cook the quinoa

1. Heat 1 teaspoon olive oil in a sauce pot.

2. Add the quinoa and salt and toast, stirring occasionally.

3. Add the broth and bring to a boil. COver, reduce to a simmer and cook, stirring occasionally for about 20 minutes, until the water is absorbed and the germ of the quinoa is exposed.

4. Transfer the quinoa to a large bowl.for the cakes:While the quinoa cooks, heat 2 teaspoons of olive oil in a large non-stick skillet.

5. Add the mushrooms, green onion, garlic and thyme and cook for 7-8 minutes until the mushrooms are caramelized.

6. Add salt & pepper to taste and stir in the dash of soy sauce.

7. Remove from the heat and transfer to a large bowl.

8. Add the feta cheese, cooked quinoa (see above) and mix well.

9. Add the egg and 1/2 cup panko and mix well. The mixture should be moist and easily hold together, add more panko as needed.Use a 1/3-cup measuring cup to measure the mixture and form into eight patties.

10. Heat 1 teaspoon olive oil in a nonstick skillet. Cook the patties for 3-4 minutes on one side until browned, then flip and cook for 2-3 more minutes on the opposite side.

Nutrition Information:

covered percent of daily need