Ingredients
- To make the base:
1 c. quinoa, soaked in water for 5 minutes
2 c. stock
handful mushrooms, chopped
1 small tomato or pepper, chopped (I used 4 grape tomatoes from the garden)
1 c. zucchini, shredded
1/4 c. sunflower seeds or slivered almonds (I used raw unsalted sunflower seeds)
handful of fresh, savory herbs (I used basil, parsley, and a dollop of pesto that I had made from the CSA basil)
sea salt and fresh ground pepper
To make the cakes:
2 eggs
1/4 c. bread crumbs (I used Panko)
cooking oil
Description
Find And Rate Low Calorie, Healthy Recipes At SparkRecipes. Plus Use Our Free Recipe Calculator To Find The Calories, Carbs, Fat, And Protein In Your Recipes.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter