Quinoa Cake with Tzatziki Sauce
Source: The Healthy Foodie
Makes 6 patties
- 2½ cups cooked quinoa
- 1 cup bread crumbs
- 2 eggs
- ½ cup (or 4) egg whites
- 2 green onions, finely chopped
- 45g extra sharp cheddar cheese
- ½ tsp salt
- ¼ tsp black pepper
- Combine the quinoa, eggs, egg whites, green onion, cheese, salt and pepper in a medium bowl. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Form into six patties.
- Heat a little bit of olive oil in a large, heavy skillet over medium-high heat. Add the patties, if they’ll fit with some room between each and cook until the bottoms are deeply browned, about 7 to 10 minutes.
- Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.
- Transfer to serving plate, top with a pinch of watercress leaves and a poached egg. Sprinkle with salt and pepper.
- The quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
- ½ large English cucumber
- 1 tsp salt
- ¾ cups 0% fat plain Greek yogurt
- ¼ tsp freshly-squeezed lemon juice
- 2 cloves garlic, minced
- ⅛ tsp black pepper, freshly-grated
- 2 tbsp finely chopped parsley leaves
- 2 tbsp finely chopped mint leaves
- Peel the cucumber and remove the seeds by halving it lengthwise and running a spoon down the middle to scoop out the seeds. Slice in half lengthwise again, then dice into ¼ inch cubes.
- Place the chopped cucumber in a fine sieve and sprinkle with salt. Top with paper towels and add some weight, such as a large can, or small saucepan over top. Place in the refrigerator to drain while you prepare the rest of the ingredients, preferably longer if you can, about 30 minutes.
- Combine yogurt, lemon juice, garlic, black pepper, parsley, and mint in a bowl. Stir to combine.
- Remove cucumbers from the fridge and wipe off as much remaining moisture as you can, using additional paper towels.
- Add the chopped cucumber to the yogurt mixture and stir to combine.
- Cover and refrigerate for about an hour before serving to allow the flavors to fully develop.
I served this cake over some bread, and for the other days - I just ate it with the sauce on top - it was yummy!