These Spinach and Feta Quinoa Cakes are so delicious. I have made them a few different ways, but this is by far my favorite. Previously I have pan fried them, but they are much better for you baked, and just as yummy. The fried egg was a new addition that complimented the other flavors so well! You can make the mixture ahead of time, and bake the cakes when you are ready to eat them. They also taste great when reheated the next day.
Start by cooking your quinoa and preheating the oven to 400 degrees. I decided to use rainbow quinoa for this recipe, but you could use any kind. Make the yogurt dill sauce by mixing all the ingredients together in a bowl, and setting aside in the fridge. It’s best to let it sit for a bit so that the flavors meld together.
Next, cook up the onions and spinach. I realized when I was making this, that I had already eaten half of the spinach I planned to use. Luckily I also had a power greens mix in the fridge, so I just used that. They are really good with either one. After the spinach is cooked, mix together the quinoa, spinach and onion, feta cheese, dill, eggs, lemon zest, and pepper. When they are well combined, mix in the breadcrumbs and let them absorb the liquids.
Using a baking tray and silpat (you can also spray a tray with coconut oil), shape the mixture into patties. Spray the patties with coconut oil.
Bake the cakes for about 20 minutes. They will be slightly crispy on top and lightly browned on the bottoms.
Top two or three cakes with the lemon dill sauce and a fried egg, and enjoy!
Spinach and Feta Quinoa Cakes with Fried Eggs
Cook Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 10 cakes
Ingredients:
Sauce:
- 1 cup of greek non-fat yogurt
- 1 Tbsp of dill, finely chopped
- 1 Tbsp of lemon juice
- 2-3 Tbsp of scallions, green and white parts, chopped (about 2 scallions)
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
Cakes:
- ½ cup quinoa, uncooked
- 1 Tbsp of extra virgin olive oil
- ¼ cup of onion, chopped
- 5 oz of spinach
- ⅓ cup feta cheese (about 3 oz), crumbled
- 1 Tbsp of dill, finely chopped
- 6 eggs, (2 for cakes, 4 to fry)
- 1 tsp lemon zest
- ½ tsp of freshly crushed black pepper
- ½ cup bread crumbs
Instructions:
- Cook quinoa according to package directions.
- Make lemon dill sauce by combining ingredients in a small bowl and mixing well. Refrigerate while making the rest of the recipe.
- Preheat oven to 400 degrees.
- In a medium-sized pan over medium-high heat, add olive oil and onions. Cook for 2-3 minutes or until softened. Then add spinach. Mix frequently until wilted.
- In a medium-sized bowl, combine cooked quinoa, spinach and onion, feta cheese, dill, eggs, lemon zest, and pepper. Mix together well, then add bread crumbs, stir and allow bread crumbs to absorb liquid for a few minutes.
- On a baking sheet, make patties, about ¾ inch thick and 3 inches in diameter.
- Spray tops with coconut oil spray and cook for 20 minutes.
- When about 5 minutes are left for cakes, fry eggs leaving the yolk runny. You could also poach your eggs.
- Plate 2-3 cakes, top with lemon dill sauce and a fried egg. Serve immediately.
- Leftover cakes reheat well the next day.
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