- 2 c. cooked quinoa
- 1/4 cup almond flour
- 2 tbls hemp seeds
- 1/4 cup water
- 1 large carrot, grated
- 1/2 sweet onion, chopped fine
- 2 tbls chopped fresh cilantro
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1 tsp lemon zest.
- 1/2 tsp lime zest
- juice from 1 lemon
- pinch of red pepper flakes
- salt and pepper to taste
Preheat oven to 400 degrees.
Cook quinoa according to directions. Fluff with a fork and set aside.
Combine 2 c. cooked quinoa with flour, ground flax seeds and water.
Add grated carrots, spices, lemon and lime zest, and lemon juice. Stir to combine.
Wet hands with water, and form thick quinoa patties. Pat edges of patties to firm up–rewetting hands with water if needed.
Transfer cakes to a baking sheet and bake for additional 20-25 minutes until golden brown and crispy.
Remove from oven and serve. We garnished ours with Heather’s Southwest Black Bean Salad.