Ingredients

The following ingredients have 5 Servings
  • 1 15.5-ounce (440g) can of chickpeas (drained and rinsed)
  • 1 shallot bulb (roughly chopped (about 1/3 cup))
  • 3 scallions (or green onions, roughly sliced)
  • 2 teaspoons minced ginger
  • 1 teaspoon sea salt
  • 2 cups (275g) cooked quinoa
  • 2 large eggs
  • 2 1/2 tablespoons olive oil
  • 1 medium mango
  • 3 strawberries
  • squeeze of lime juice
  • small pinch of salt

Instruction

  • Add chickpeas, shallots, scallions, ginger, and salt to a food processor. Pulse until the chickpeas form into a thick paste. You may need to use a spatula to scrape down the sides.
  • In a large bowl, combine quinoa, chickpea mixture, and eggs.
  • Scoop out 1/4 cup of the mixture and shape into a cake, about 3/4 inch thick. Set them on a plate or a baking sheet until you're ready to cook them.
  • Heat half of the olive oil in a large non-stick pan or skillet over medium heat. Add 5 cakes and pan fry each side for 4 to 5 minutes. Plate and repeat with remaining cakes. Add more oil if necessary.
  • To make mango salsa, finely dice mango and strawberries. Mix in a small bowl with a squeeze of lime juice and a small pinch of salt. Serve with quinoa cakes.
  • Serve quinoa cakes with mango salsa.