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low fodmap vegan quinoa cakes

Vegan Quinoa Cakes

These low FODMAP vegan quinoa cakes are tasty, flavourful and nutritious. They are a source of iron, and also appropriate for those on a strict gluten-free diet.
5 from 1 vote
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Course Lunch, Side
Servings 24 quinoa cakes

Ingredients
  

  • 1 1/2 cups dry quinoa (approx. 3 cups cooked; any colour is fine)
  • 1/4 cup ground flax
  • 1 cup oat flour (certified gluten-free necessary only if Celiac)
  • 2 cup grated sweet potato
  • 1/4 cup finely chopped sun-dried tomatoes optional
  • 1/2 cup pumpkin seeds
  • 1/2 cup fresh basil leaves finely chopped
  • 1/2 cup green onion finely chopped (green parts only)
  • 2 tablespoon tahini paste or almond butter
  • 1 tablespoon dried oregano
  • 1 tablespoon red wine vinegar or white vinegar
  • 1 teaspoon salt
  • 1/3 cup gluten-free rice based all-purpose flour

Instructions
 

  • Preheat your oven to 400°F. Cut parchment paper to cover two baking sheets.
  • Bring 3 cups of water to a boil. Pour in the dry quinoa and reduce heat to low. Cover and let simmer for 15 minutes. Uncover, fluff the quinoa with a fork, and leave to the side to cool off.
  • Create “flax eggs” by mixing together the ground flax and with 3/4 cup water in a bowl (1:3 ratio flax to water). Let sit for at least 5 minutes and it will thicken.
  • Grate the sweet potato. Gently press it in a towel to remove any excess moisture.
  • Combine the oat flour, sweet potato, sun-dried tomatoes, pumpkin seeds, basil, green onion, tahini, oregano, vinegar, salt and flour together in a large bowl. Mix in the flax egg when thickened. Mix in the quinoa once it has cooled off (it is okay if it is still a bit warm).
  • Use a quarter cup measuring cup to scoop up the mixture. Pack the quinoa cakes together in your hands, and then gently flatten. Place on the baking sheet.
  • Bake the cakes for 15 minutes, then flip and bake another 10 minutes. The quinoa cakes are done when they are lightly browned and firm.
  • Let cool for at least 5 minutes before removing from baking sheet. Store in the fridge for up to 6 days, or in the freezer for up to 3 months.

Notes

  • You can make your own oat flour at home by grinding rolled oats in a food processor or blender. If you have celiac disease and you are either sensitive to oats or cannot get certified gluten-free oats, replace the oat flour with gluten-free all purpose flour (rice based) or bread crumbs.
  • Make sure to only use the green parts of the green onion, the white parts contain fructans.
  • Not a vegan? You can replace the flax eggs with 4 chicken eggs. This recipe also tastes yummy with half a cup of parmesan cheese added in, or some cheese melted on top of the cooked patties. Your choice.
  • You can reheat the patties in a toaster oven or a frying pan. A microwave works too, but they won't be as crispy.
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