These are a special treat I love to make for dinner, or even a sandwich for lunch. The artichoke hearts mixed with sweet corn and yellow bell peppers is a delight. Plus the quinoa adds a nice little crunch.
Note: For the binder instead of using a real egg, make a flax egg by mixing 1 tbsp. of ground flax-seed with 3 tbsp. of water, or use a liquid egg substitute.
Yield: 2 servings
1 (6 ounce) can of artichoke hearts, drained well and pat dry
¼ cup quinoa
½ yellow bell pepper
1 flax egg (see note above)
¼ cup corn
1 tbsp. red onion
1 tbsp. fresh parsley
1 egg white
2 tbsp. bread crumbs
1 tbsp. old bay
1 tsp. dijon mustard
2 tbsp. olive oil
1 tbsp. flax-seed
1 tsp. paprika
1 tsp. nutritional yeast
In a small pot of water cook the quinoa 20-30 minutes until cooked through and the curls have shown. Drain, run under cold water to cool, drain again and set aside.
Wash and cut bell peppers and parsley. Mince the parsley and cut the red onion and yellow pepper very fine. Drain the artichoke hearts very well, the less moisture the better, and pat dry.
In a medium pan heat on medium high. Add the olive oil and saute the red onion and yellow pepper for 3-5 minutes until softened, let cool and transfer to a bowl. Add in the rest of the ingredients: the quinoa, artichokes, parsley, flax-egg, dijon mustard, old bay, paprika, nutritional yeast, breadcrumbs, and corn. Mix until well combined.
Form into 2” balls, Place on a plate or baking pan lined with parchment paper and put in the freezer for 15 minutes. Take out and flatten the balls using the bottom of a glass or spatula.
Heat up a small saute pan with some olive oil and pan fry the cakes until lightly golden and cooked through about 3-5 minutes on each side, and serve.
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!