Recipe of the Week: Quinoa Cauliflower & Kale Cakes

This week, Sasha Swerdloff, author of the food blog Tending the Table, shares one of her delightful recipes. The colors in this dish are reminiscent of fall, which, judging by the weather, might be just around the corner. Pair these little pan-fried cakes with Swerdloff’s lemon yogurt sauce to create a deliciously textured dish.

You can also follow Swerdloff on Instagram to see more of her gorgeous photos. 

Quinoa Cauliflower and Kale Cakes + Lemon Yogurt

Ingredients

For the cakes:

• 1 cup quinoa
• 2 cups chopped cauliflower florets
• 2 cups vegetable broth
• 2 kale leaves, stems removed, finely chopped
• 1 small shallot, minced
• zest from 1/2 lemon
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• oil for frying

For the yogurt:

• 1 cup plain yogurt
• zest from 1/2 lemon
• juice from 1/2 lemon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

To make the cakes:

1. Combine the quinoa, cauliflower and broth in a medium pot and bring to a boil. Reduce heat to low, cover and cook for 15-20 minutes until the water has evaporated and the quinoa and cauliflower are soft. Smash with a wooden spoon until creamy. Transfer to a bowl with the remaining ingredients and mix until combined.

2. Heat 1/4 inch of oil in a large skillet over medium high heat.

3. Form the quinoa, cauliflower mixture into a patties 1/4 cup at a time and fry until golden brown on both sides.

To make the yogurt:

1. Whisk together the yogurt, lemon zest, lemon juice, salt and pepper until smooth.

2. Serve the quinoa cakes with radish sprouts and a spoonful of the lemon yogurt.