Vegan Broccoli & Quinoa Cakes
👩‍🍳 Step-by-Step Cooking Instructions
- Activate the Binder: In a small cup, stir together the 2 tablespoons of ground flaxseed and 5 tablespoons of warm water. Set it aside for 5 minutes until it thickens into a slippery, egg-like gel. 🥣
- Steam the Broccoli: Place your finely chopped broccoli florets in a steamer basket for 2 to 3 minutes just until they turn bright green and tender-crisp. Let them cool slightly. Pro-tip: Chop them into very tiny bits so they blend smoothly into the cakes! 🥦
- Sauté the Aromatics: Heat a tiny splash of oil in a small pan over medium heat. Cook the diced onion and minced garlic for 3 to 4 minutes until soft and fragrant. 🧅🧄
- Mix the Batter: In a large mixing bowl, combine the cooked quinoa, steamed broccoli, sautéed onion and garlic, breadcrumbs, nutritional yeast, flax egg, smoked paprika, onion powder, salt, and pepper. Stir and mash vigorously with a sturdy spoon until the mixture becomes sticky and holds together when squeezed. 🥄
- Shape the Cakes: Scoop out roughly 1/4 cup of the mixture at a time. Press tightly between your palms to form neat, solid, thick round patties, replicating the uniform structure captured in 🧑‍🍳
- Sear to Golden Perfection: Heat 2 to 3 tablespoons of oil in a large non-stick skillet over medium heat. Once hot, gently slide the patties in. Cook undisturbed for 4 to 5 minutes on each side. Flip carefully using a thin spatula. You want to see that deep, crunchy, caramelized golden-brown surface showcased in 🍳
- Stack and Serve: Plate them hot, stack them high, and scatter fresh flat-leaf parsley around the dish. Serve alongside a dipping sauce of your choice and enjoy! 🍽️🎉
