Southwest Quinoa Cakes with Cilantro Sour Cream &
Chef’s Tip: Make this recipe vegan by swapping out dairy for your favorite vegan egg, sour cream and cheese substitutes. Pepper-jack is tasty here – but cheddar and smoked mozzarella are also great choices. For a gluten-free version swap oat flour for All-purpose flour.
1. Combine the first four ingredients in a bowl.
2. Heat 1 teaspoon of oil in a large nonstick skillet over medium high heat. Spoon ¼ cup per cake onto heated skillet and press lightly to form a 3” patty.. Cook 1 minute per side or until golden brown.
3. Remove from pan and keep warm. Add additional teaspoon of oil as needed.
4. Combine the sour cream and cilantro in a food processor or blender; process until smooth. Serve cakes topped with cilantro sour cream. Garnish with chopped mango and additional cilantro, if desired.
Serving Size: 2