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quinoacakes.png
quinoacakes.png

PEA PROTEIN QUINOA CAKES

Prep - 10 Minutes
Cook - 10 Minutes
1 Servings

PEA PROTEIN QUINOA CAKES

Vegan friendly, high protein, SUPER delicious quinoa cakes. Ideal for making use of leftover quinoa or quinoa cooked with every great intention of whipping up a batch of these! These can be served warm, chilled or simply reheated or toasted under a preheated grill.

Ingredients

  • 1/2 cup (100g) cooked quinoa (approx. 30g uncooked)
  • 2 tbsp finely grated courgette, approx. 30g
  • ½ tsp dried herb of choice (I used basil)
  • 1 tsp lemon juice
  • ¼ tsp Black Pepper (to your own taste)
  • 1 tbsp ground flax + 3 tbsp water
  • 20g Pulsin Unflavoured Pea Protein
  • ¼ tsp garlic powder
  • ¼ tsp Pink Himalayan Rock Salt
  • 1 tsp coconut oil for cooking

Method

  • Mix together flax and water in a bowl and set to one side for 5 minutes.
  • Squeeze grated zucchini to remove excess water.
  • Once your flax mixture is an eggy consistency combine all ingredients in a large bowl.
  • Heat oil in a non stick pan over a medium heat.
  • Mold quinoa mixture into three balls and press between the palms of your hands to create patties. Shape the edges using your hands before placing into the pan.
  • Cook for 3 minutes, flip and cook for 3 minutes more.
  • Served just as they are these are a high protein, super satisfying, speedy delicious little alternative meal in minutes!
  • Will keep in the fridge for up to two days if the quinoa being used hasn’t been cooked more than one day in advance.

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Peachy Palate

www.peachypalate.com

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.

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