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1 1/2 cups quinoa (uncooked)
1 shallot-1/4 inch dice
1 garlic clove-press or mince
1/3 cup corn
2 tbsp pine nuts
2 1/2 cup sunflower shoots-rough chopped
1/2 tsp lemon rind-grated
3 eggs-whisked
1 1/2 tsp baking powder
3 tbsp gluten free all purpose flour
1/2 cup of olive oil
Lemon wedges

Cook the 1 1/2 cups quinoa using instructions on the bag (feel free to use vegetable stock instead of water if you wish).  Let cool to room temperature.

While quinoa is cooking,  sauté shallots for 3 minutes, add garlic, sunflower shoots, corn and pine nut- toss until shoots are just wilted.  Remove from heat, drain any liquid from the pan and let cool to room temperature.  Combine all ingredients in the recipe list (other than the oil) in a large mixing bowl and stir to combine (see photo below).

Heat 1/3 of the 1/2 cup of oil in a skillet (ceramic non-stick works best) and make patties in 3-4 batches and sauté until golden brown.  Place cooked quinoa cakes on a plate covered with paper towel to collect any remaining oil.  Serve warm with lemon wedges and drizzle fresh lemon juice on your cakes.  I sometimes double the recipe and freeze one batch.

 

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