Quinoa, Chickpea & Spinach Latcakes
1 cup (250 mL) cooked quinoa
19-oz (540-mL) can chickpeas, drained, rinsed, well mashed
2 cups (500 mL) loosely packed baby spinach
2 large eggs
1/4 cup (60 mL) ground flax seeds
2 tbsp (30 mL) basil pesto
1/4 tsp (1 mL) cayenne pepper
Kosher salt & freshly ground black pepper
Vegetable oil for frying
In bowl, stir together quinoa, chickpeas, spinach and eggs. Add flax, pesto and cayenne pepper. Season with salt and black pepper. Mix well.
Heat thin layer of oil in large non-stick skillet on medium-high. Scooping by heaping 1/4 cup (60 mL), add 4 latcakes to pan, gently pressing down with spatula to form 3-inch (7.5-cm) rounds. Cook 5 minutes until browned on bottom. Carefully flip; press down with spatula. Cook 5 minutes or until golden, reducing heat if needed. Transfer to plate. Cover with foil to keep warm. Repeat with more oil, if needed, and remaining latcakes.
Makes 12 to 14.
