Food Friday!

Crispy Quinoa Cakes, great as an appetizer and also a main course.
These cakes are not just yummy but also nutritious. Best when
fresh from the pan but easy to grab on the run as well.

- 1 egg white

- quinoa (1/3 cup cooked quinoa is needed)

- bean mix (1/3 cup soaked bean mix is needed)

- mushrooms

- any other desired veggies (peppers, onions, etc)

- pepper

- garlic powder

- chipotle powder

Directions:

- soak beans overnight

I normally use a 9 Bean Soup Mix by Golden Boy, which I get a Costco. The bean mixture includes: peas, green lentils, red lentils, pinto beans, white beans, red beans, light red kidney beans, black beans and black eye beans.

- using a food processor, chop the soaked beans until fine but not a paste
- cook quinoa and set aside

- finely chop veggies and set aside
- in a bowl, whisk the egg white
- using a whisk, mix the cooked quinoa and chopped beans into the egg whites
- evenly stir in the chopped veggies
- shake in desired amount of pepper, garlic powder and chipotle. Stir.
- heat a non-stick pan with olive oil
- spoon mixture into the hot pan, spreading it into a thin circular shape
- once the bottom of the cakes brown, flip using a spatula
- brown the other side and remove from heat
- serve warm with Greek yogurt as a dip

- makes approximately six 1/4 cup sized cakes