Sunday, September 30, 2012

Kale and Sundried Tomato Quinoa Cakes

 One of my go tos for a evening alone. This tasty delight can be enjoyed for dinner or lunch.  You can also pick and choose you combinations as you please.  So many variations are possible.

Mix all the ingredients together with cooked cooled quinoa. Add an egg to combine.  This mixture can keep in the fridge for days or be enjoyed right away.  I choose the later of the two.

 Mold into your desired cake size, and fry in hot oil until golden and crispy on the outside.

Accompanying my cakes will be a lemon slice, a dalop of brown mustard, and capers.  All a top a bed of spinach. You can choose any combination for your salad dressing.

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