Quinoa Latkes
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 253.0
- Total Fat: 13.0 g
- Cholesterol: 47.2 mg
- Sodium: 251.4 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 4.3 g
- Protein: 6.7 g
View full nutritional breakdown of Quinoa Latkes calories by ingredient
Introduction
These little pancakes are a great way to use leftover quinoa. They are full of fiber and protein and are really delicious with breakfast or dinner. They are best fresh, but do reheat well enough in a toaster oven. These little pancakes are a great way to use leftover quinoa. They are full of fiber and protein and are really delicious with breakfast or dinner. They are best fresh, but do reheat well enough in a toaster oven.Number of Servings: 5
Ingredients
-
3 cups of cooked quinoa
1/4 cup (may need another Tbsp or so) light sour cream
3/4 cups oats
1 egg
1 tsp. onion powder
1/2 tsp seasoned salt
3 Tbsp safflower (or other high-heat safe) oil, divided
Cooking spray
Directions
In a food processor (or a coffee grinder would work, too) grind up your oats until they are a powder.
In a medium bowl, mix quinoa, oat flour until well blended. Add in the egg and stir until well blended. Add in the sour cream. The mix should be moist and hold together well. If it does not, add another Tbsp or so of sour cream and try again. Add in onion powder and salt. (I cook my quinoa with onion. If you do not, you may want to add a bit more onion powder - it is just personal preference. You want a noticeable, but not overpowering onion flavor.)
Heat a large skillet over medium heat. Spray with cooking spray, and then drizzle 1 Tbsp oil onto the pan. Pick up the pan and tip it from side to side to spread the oil around, if needed.
While your pan heats, make your quinoa batter into patties. Depending on how big you make them, this should make 10-14 patties. (I made 10). They are sticky, so laying them on foil or waxed paper while you work is great.
Put 3 onto the skillet at a time. Turn when brown, 2-3 minutes per side. Before you put on the next set, add another Tbsp of oil and spread around the pan. These do not stick, and are very easy to flip and reposition if needed.
Pile onto a plate and cover to keep warm while you cook the remaining patties.
Serve immediately.
Number of Servings: 5
Recipe submitted by SparkPeople user SEEKINGSAMADHI.
In a medium bowl, mix quinoa, oat flour until well blended. Add in the egg and stir until well blended. Add in the sour cream. The mix should be moist and hold together well. If it does not, add another Tbsp or so of sour cream and try again. Add in onion powder and salt. (I cook my quinoa with onion. If you do not, you may want to add a bit more onion powder - it is just personal preference. You want a noticeable, but not overpowering onion flavor.)
Heat a large skillet over medium heat. Spray with cooking spray, and then drizzle 1 Tbsp oil onto the pan. Pick up the pan and tip it from side to side to spread the oil around, if needed.
While your pan heats, make your quinoa batter into patties. Depending on how big you make them, this should make 10-14 patties. (I made 10). They are sticky, so laying them on foil or waxed paper while you work is great.
Put 3 onto the skillet at a time. Turn when brown, 2-3 minutes per side. Before you put on the next set, add another Tbsp of oil and spread around the pan. These do not stick, and are very easy to flip and reposition if needed.
Pile onto a plate and cover to keep warm while you cook the remaining patties.
Serve immediately.
Number of Servings: 5
Recipe submitted by SparkPeople user SEEKINGSAMADHI.